Cider Sorbet

• 300 ml/10 fl oz/1¼ cups water
• 250 g</

Put the water and sugar in a small saucepan and place over a low heat until the sugar dissolves. Next, boil the syrup for 3 minutes and set aside to cool.

Add the cider and calvados to the syrup and place in an ice cream maker or freezer.

Once the sorbet (sherbet) has begun to thicken and freeze, whisk the egg whites lightly and add them to the mixture.

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