Thursday, October 29, 2009

Apple Cider Sorbet

It's fall, so along with all the pumpkin-y goodness it is almost mandatory that everyone has a little apple cider around. Sure, the four gallons we have in our refrigerator might be overkill, but 1) hello, free 2) hello, tasty. I froze half of it to break out later for Thanksgiving and Christmas, but I saved some of it for sorbet.

Apple Cider Sorbet
6c. apple cider
1/2T. cinnamon
1/2c. sugar
2 apples - quartered

Combine all ingredients and simmer for 15 min. Chill. Remove apples and churn for about 25min. Freeze overnight.

Cider already has so much sugar that it doesn't require much. While a few more mulling spices probably would have rounded out the flavor a lot more, I think it was fine with just the cinnamon and extra apple. To serve, I cut some apples in half and hallowed them out with a paring knife and scooped the sorbet into them. The texture wasn't at all ice-crystal-y like I was actually pretty smooth.

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