Apple Calvados Sorbet

For 4 people
  • 1 untreated lemon
  • 500 g Apples
  • 100 g Sugar, 1/8 l apple juice
  • 3-4 EL Calvados (substitute Rum)
  • Baby apples and lemon balm
30 minutes
light
1.
Lemon hot w ash. Peel off some lemon peel. Halve the lemon and squeeze out the juice. Peel, quarter and core the apples. Quarter smallcut
2.
Bring the apples with sugar, apple juice, lemon juice and zest to the boil. Cover and cook over a low heat for about 8 minutes. Remove the peel
3.
Let the compote cool a little. Finely puree the apples and pass through a sieve. Season to taste with calvados and allow to cool
4.
Put the sorbet mixture in a bowl (preferably made of metal). Approx. Place in the freezer for 4 hours. As soon as the sorbet has set, stir every 20 minutes with the cutting stick until a creamy ice cream mixture has formed
5.
Squirt the sorbet into pre-chilled dessert glasses or with a spoon fill in. Possibly. decorate
1 person approx:
  • 200 kcal
  • 840 kJ
  • 1 g fat
  • 41 g carbohydrates

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