This beautiful apple cider sorbet is a great way to use fresh apples when they are in season. Apple sorbets are usually tart but I like to substitute apple juice with apple cider. The cider has a richer flavor and a lot more complexity. I've added rum to this sorbet which is entirely optional but really complements the apple flavor nicely.
This apple cider sorbet is wonderful served on its own (perhaps with a crispy sugar cookie) but also makes a nice base for other desserts. You can also pour the mixture into popsicle molds for a refreshing handheld treat.
- 2 Cups Unfiltered Apple Cider
- 2 Large Flavorful Apples (about 1 pound), peeled and cut into 1/2 inch slices
- 4 Tablespoons Sugar
- 1 Tablespoon Lemon Juice
- 3 Cinnamon Sticks
- 1 Tablespoon Rum (optional)
- 1/8 Teaspoon Salt
- Place all the ingredients except the rum into a medium pot. Bring mixture to a boil. Turn down to a simmer and continue to cook until apples become soft (about 10 minutes).
- Let mixture cool slightly, then transfer to a blender. Add rum and puree until smooth. Strain mixture through a sieve into a bowl. Place bowl in the refrigerator and let completely cool (about 2 hours).
- Freeze mixture in an ice cream maker according to manufacturer's directions.
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