Best Calvados Sorbet Recipes

Sorbets De Pommes Calvados (Apple Sherbet W/Calvados) image

Provided by Chef Kate

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup sugar
1 lemon, zest of, grated
4 medium granny smith apples, Granny Smith, peeled, cored and halved
1 tablespoon lemon juice, freshly squeezed
1 teaspoon calvados

Steps:

In a saucepan, bring the sugar and 2 cups of water to a boil.
Add the apples, lemon zest and lemon juice.
Simmer for 45 minutes over low heat, or until the apples are tender.
Remove from heat and cool completely.
When cooled, puree the mixture in a blender of food processor or, my preference, with an immersion blender.
Add the Calvados.
If you are using an ice cream maker, first chill the mixture for at least three hours. Then, pour into your machine and process for 30 to 40 minutes, or until creamy.
Freeze until ready to serve.
If you are using your freezer, Place the mixture in the freezer.
As soon as it begins to freeze, take it out and beat the mixture vigorously by hand for 1 minute.
Return to the freezer and repeat the process one or two more times at thirty minute intervals.
Keep frozen until ready to use.

Nutrition Facts : Calories 266.2, Fat 0.2, Sodium 1.4, Carbohydrate 69.4, Fiber 3.3, Sugar 64.4, Protein 0.4

Calvados Sorbet image

Provided by Bill McKibben

Yield Makes about 3 cups

Number Of Ingredients 6

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

Steps:

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.
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.