Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 calvados sorbet 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. Active time: 10 min Start to finish: 3 hr (including freezing) Servings: Makes about 3 cups 2/3 cup water 1/2 cup sugar 1 1/2 cups nonalcoholic sparkling cider 1/3 cup Calvados Equipment: an ice cream maker 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. Cooks' note: Sorbet keeps 1 week. Quote Link to comment Share on other sites More sharing options...
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