Apple and Calvados Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 large Bramley apples
  • 1 medium Cox’s apple
  • 1 pint (575


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.