The sorbet is sweet and tangy and absolutely refreshing, still a tiny bit carbonated, and brings the fall flavor of apples to a dessert made for hot summer nights. All you basically need is a bottle opener and an ice cream machine (OK, not everybody has that, but if you do...). —cheesypennies
bottle (25-26 oz) sparkling apple cider, chilled
juice of 1 lemon
a splash of Calvados liqueur, optional
pinch of salt
In This Recipe
Combine all ingredients, then process in an ice cream maker as directed.
If you serve right away**, the sorbet will be soft and the tiniest bit slushy. We like ours like that. Otherwise, transfer to a sealable container and freeze until solid.