Appealing, sweet and rustic flavour than combines the charm of home-baked apples with the cider's discreet, yet deepening character.
Ingredients
175 ml (0.75 cup) Cider (I used sweet, alcoholic (2 %) cider from Normandy, France)
3 Apples (medium-tart, like Granny Smith or similar), peeled, cored and chopped
80 ml (5.5 tablespoons) sugar
30 ml (2 tablespoons) Agave syrup (or corn syrup, or other inverted sugar)
50 ml (3.5 tablespoons) water
¼ teaspoon ground Cinnamon
¼ teaspoon vanilla extract of good quality
Instructions
Preheat the oven to 175 degrees Celsius (347º F).
Combine all ingredients in a baking dish.
Cover the dish with foil and bake for about 30-45 minutes, or until the apples are tender.
Remove from the oven and let cool.
Purée the mixture in a food processor or with a hand mixer until completely smooth.
Chill the mixture until cold.
Pour the sorbet base into the ice cream machine but churn only until the consistency of the sorbet resembles that of very softly whipped cream.
Pour the sorbet into an airtight storage container, press a sheet of parchment or plastic wrap directly against the surface, seal and freeze until firm.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/10/cider-apple-sorbet/