Calvados Sorbet
In classic French dining, a lightly boozy, unsweetened sorbet often appears mid-meal as a palate cleanser. This Calvados Sorbet honors that tradition with a simple, elegant recipe that brings a refreshing break to any dinner, formal or casual. Just a small serving refreshes the palate and prepares the senses for the next course, especially appreciated on warm summer evenings.
Ingredients:
- 1 ¾ cups plus 2 tablespoons Calvados (apple brandy)
- 3 tablespoons simple syrup
Instructions:
- Warm & Flambé:
Heat 1 ½ cups of Calvados in a saucepan over medium heat until warm. Remove from heat, carefully ignite with a lit match, and let it flame until the flames die down (about 8 minutes). - Mix:
Stir in the remaining 6 tablespoons of unflamed Calvados and the simple syrup. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions, about 30 minutes.
Serving Suggestions:
Serve in small portions—about 1 cup of sorbet will provide 6 to 8 modest servings. This sorbet shines as a palate refresher between courses, especially during warm-weather dinners.
