Apple and Calvados Sorbet Recipe

Bracing Calvados and tart hints of lemon make a fantastic sorbet recipe to serve at dinner parties and special occasions. Serve it as a light dessert or as an unexpected palate cleanser between courses. It is especially welcome in Brittany and Normandy regional menus.


  • 1 1/3 cup peeled, chopped tart apple (1 large)
  • 3 cups water
  • ½ cup granulated sugar
  • ¼ cup lemon juice
  • ¼ teaspoon lemon zest
  • ¼ cup Calvados, or apple brandy (or apple juice)


  • 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 apples are very tender. Remove from the heat and cool the mixture to room temperature.
  • Add the lemon juice, lemon zest, and Calvados, and stir the mixture thoroughly.
  • Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

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