Apple and Calvados Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Fernie Lodge,
Husbands Bosworth

Chef/proprietor Ishbel Speight


  • 2 large Bramley apples
  • 1 medium Cox’s apple
  • 1 pint (575 ml.) dry cider
  • 4 oz. (125 g.) soft brown sugar
  • 1 tablespoon double cream, beaten
  • 2 tablespoons beaten egg whites
  • 2 fl.oz. (50 ml.) Calvados


Slice the apples, having removed the core but not the skin. Place into an ovenproof dish, sprinkle with the sugar and add dry cider. Cover with baking foil and place into preheated oven 350°F/180°C/gas 4. Cook apples until soft but not sloppy. Put to one side and allow to cool.

When cool either pass through a conical strainer or a liquidiser.

Place the mixture into an ice cream machine or deep freeze until partly frozen. Add the cream, egg white and Calvados and continue to freeze. If using the deep freeze, remove the sorbet from time to time and give a good stir. Serve with slices of apple to garnish.