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| Because of the alcohol used in this recipe, the sorbet never freezes rock solid. |
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| sorbet au cidre brut |
| 250 milliliters |
dry Normandy-style cider |
| 70 grams |
finely granulated sugar |
| 30 grams |
invert sugar |
| 1-1/2 tablespoons |
lemon juice |
| 30 milliliters |
calvados |
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| 1. |
Combine the first 4 ingredients in a small saucepan and heat until the sugars are dissolved. Strain though a chinois and add the calvados. Chill. |
| 2. |
Freeze mixture in an ice cream machine. Harden in a freezer. |
| 3. |
Move the sorbet to a refrigerator for a few minutes before serving. |
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| Yield: about 4 servings. |
| Source: Frédéric Médigue, Le Château d’Amondans. |
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©2001 Peter Hertzmann, Inc. All rights reserved.
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