Sorbet Normande

A French country feast is incomplete without a break in the middle (a trou or “hole”). Traditionally, this is provided by a sharp, searing shot of the local hard spirit: Calvados in Normandy, marc in wine-growing regions, kirsch in Alsace, Cognac in Cognac, and so on. However, now that electric ice-cream makers are common, the trou is all the more agreeable by appearing in sorbet form. In this version from Normandy, apple cores and skins are simmered in syrup to extract the full apple flavo