Ingredients:

2 Granny Smith apples
100 ml (3.5 oz.) water
½ cup lemon juice
86 grams (6 tablespoons) sugar
29 grams (2 tablespoons) Calvados
(apple brandy)

Preparation Method

Peel the apples and slice into thin equal slices. Place the apples in a pot with lemon juice, lemon zest, water and sugar. Bring to boil, then reduce heat and simmer for 10 to 15 minutes or until the apples are soft, stirring a few times. Remove from heat and pass the apples through a fine sieve to remove lumps. Stir in the Calvados and the sorbet base is ready. You can either use an ice cream machine or just seal the mixture in a plastic container and place in the freezer. Remove from freezer after 1.5 to 3 hours and stir contents. This will allow the mixture to freeze more equally and achieve a smooth sorbet-like consistency. Freeze for at least 6 more hours (overnight is best) and serve.

Makes 2-4 servings.