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.
Sorbet keeps 1 week.
Recipe information
Total Time
3 hr (including freezing)
Yield
Makes about 3 cups
Ingredients
Equipment:
Preparation
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.
