Autumn in New York


Preparation info

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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

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While Sinatra croons about autumn in the big city, with its “glimmering crowds in canyons of steel,” our sorbet celebrates autumn in upstate New York, with its rolling hills of apple orchards and its farms filled with towering maple trees. To make this sorbet, we mull apple cider with maple syrup and a blend of warm spices.


  • 4 cups (960 ml) apple cider
  • ½ cup (120 ml) Grade B maple syrup
  • 4 cinnamon sticks
  • 2 tablespoons lemon juice
  • 4 egg whites
  • 2 teaspoons whole cloves
  • 1 tablespoon golden syrup
  • ½ teaspoon ground ginger
  • 2 tablespoons Amaretto liqueur


    1. Prepare an ice bath in the sink or in a large heatproof bowl.
    2. In a medium saucepan, combine the cider, maple syrup, cinnamon sticks, lemon juice, egg whites, cloves, golden syrup, and ginger. Whisk to combine.
    3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook until the mixture reaches 165°F (75°C). Remove the pan from the heat and cover. Set aside for 10 minutes to allow the cinnamon sticks and cloves to steep. Strain out the cinnamon sticks and cloves.
    4. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes. Add the Amaretto.
    5. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    6. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable sorbet.