|Nutritional Guidelines (per serving)|
|Servings: 1 pint (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bracing Calvados and tart hints of lemon make a fantastic sorbet recipe to serve at dinner parties and special occasions. Serve it as a light dessert or as an unexpected palate cleanser between courses. It is especially welcome in Brittany and Normandy regional menus.
- 1 1/3 cup peeled, chopped tart apple (1 large)
- 3 cups water
- ½ cup granulated sugar
- ¼ cup lemon juice
- ¼ teaspoon lemon zest
- ¼ cup Calvados (or apple brandy)
In a medium saucepan over medium heat, bring the chopped apple, water, and sugar to a simmer.
Cover the pan, lower the heat slightly, and cook for about 15 minutes, until the apples are very tender.
Remove from the heat and cool the mixture to room temperature.
Add the lemon juice, lemon zest, and Calvados, and stir the mixture thoroughly.
Chill it until very cold, for about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.