This sorbet is a light dessert or a refreshing palate cleanser between courses. It is typically found on the menus in Brittany and Normandy.
1-1/3 c. peeled, chopped tart apple
(about 1 large)
3 c. water
1/2 c. granulated sugar
1/4 c. each lemon juice and calvados
1/4 t. lemon zest
In medium saucepan over medium heat, bring the chopped apple, water and sugar to a simmer. Cover the pan, lower the heat slightly, and cook for about 15 minutes, until the apple is very tender. Remove from the heat and cool the mixture to room temperature. Add the lemon juice, calvados and lemon zest and stir the mixture thoroughly. Chill it until it’s cold, about 2 hours, then freeze it in an ice cream maker according to the manufacturer’s instructions.
Makes about 3 cups.