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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 3 |
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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. Ingredients:
2/3 cup water |
1/2 cup sugar |
1 1/2 cups nonalcoholic sparkling cider |
1/3 cup calvados |
Directions:
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.
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.
3. Cooks' note: Sorbet keeps 1 week.
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