Sorbets de Pommes Calvados (Apple Sorbet with Calvados)

Ingredients:

200g sugar
freshly-grated zest of 1 lemon
4 Granny Smith apples, peeled, cored and halved
1 tbsp freshly-squeezed lemon juice
1 tsp Calvados

Method:

Combine the sugar with 500ml water in a saucepan. Bring the mixture to a boil then add the apples, lemon zest and lemon juice.

Return the mixture to a simmer and cook gently for about 45 minutes over low heat, or until the apples are tender. Take off the heat and set aside until completely cooled.

When the mixture is cold, turn into a blender or food processor and purée until smooth. Add the calvados and blitz to combine. Place the mixture in a refrigerator to chill for at least 3 hours then freeze in an ice cream maker, according the the manufacturer's instructions.

If you are going to freeze in the freezer place the mixture in a freezer-proof dish and freeze for about 40 minutes. At this point remove from the freezer and beat the mixture vigorously with a fork to break up any ice crystals. Return to the freezer and repeat the beating process twice more, at thirty minute intervals. Keep frozen until needed.

To serve, allow the mixture to melt slightly, scoop into a dessert glass or small dish, garnish with a wedge of apple and a sprig of mint then serve.

Find more New Year/Hogmanay Recipes Here.