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Epicurious

Calvados Sorbet

5.0

(3)

Calvados—Normandy's celebrated apple-cider brandy—is heady stuff, and by that we mean it has the power to transport you to a French bistro or farmhouse kitchen. This digestif-and-dessert combination would be sensational after a roast pork dinner.

Cooks' note:

Sorbet keeps 1 week.

Recipe information

  • Total Time

    3 hr (including freezing)

  • Yield

    Makes about 3 cups

Ingredients

2/3 cup water
1/2 cup sugar
1 1/2 cups nonalcoholic sparkling cider
1/3 cup Calvados

Equipment:

Equipment: an ice cream maker

Preparation

  1. Step 1

    Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.

    Step 2

    Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.

TagsSorbetFrozen DessertDessertApple CiderBeveragesCalvadosBrandyAlcoholNut FreeGluten FreeDairy FreeEasyMake AheadSimmerGourmet
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