Spicy Cider and Maple Syrup Sorbet

⏳ Time

7 hours

🥕 Ingredients

🍽️ Servings

Description

Serve the sorbet as a standalone dessert or alongside apples. For this, cut the apples in half, remove most of the core, and fill them with neat scoops of sorbet. Eat while it's still frozen.

Ingredients

Cider - 1 qt
Maple syrup - 6 fl oz
Meyer Lemon Juice - 2 tablespoons
Cinnamon - 4 pieces
Amaretto Liqueur - 2 tablespoons
Ground clove - 1 teaspoon
Grated Ginger Root - 1 teaspoon

Step by Step guide

Step 1

Combine the cider, maple syrup, Amaretto, lemon juice, and all the spices in a heavy-bottomed pot. Place over medium heat, bring to a boil, then reduce the heat to low and simmer for another 15 minutes. Remove from heat and let cool at room temperature for about 20 minutes. Strain the mixture through a sieve, removing all the spices. Pour into a deep bowl.

Step 2

Chill the sorbet in a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the container with the sorbet on top. Cover the sorbet with a plate and refrigerate for 5–6 hours or overnight.

Step 3

Remove the sorbet from the refrigerator and transfer it to an ice cream maker and churn for 20–40 minutes. Fill the resulting mixture into an ice cream container, close it, and place it in the freezer for 3–4 hours until fully set.

Step 4

If you don't have an ice cream maker, immediately transfer the sorbet to a container, close it, and place it in the freezer. Take out the container and stir the contents every 10–15 minutes until fully frozen.