6:00

To Prep

0:08

To Cook

4

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Apple sorbet with Calvados

Ingredients
    • Method
    • Notes
    1. Step 1

      Place the chopped apple into a saucepan with the sugar and 150ml water. Cook over medium heat for 8-10 minutes until mixture is soft and pulpy. Press through a sieve, add juice to the apple puree, and stir to combine.

    2. Step 2

      Pour the mixture into a shallow container and place in freezer until frozen at the edges, then remove and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's directions.) Serve a scoop of sorbet in each dish, and pour over a tablespoon of Calvados.

    Calvados is French apple brandy, available from bottle shops.