Calvados Sorbet
Recipe Type: Dessert
Cuisine: French
Serves: 2-4
Enjoy this luscious Calvados Sorbet from AmaWaterways' Paris & Normandy River cruise.
  • 2 Granny Smith apples
  • 100 ml (3.5 oz.) water
  • ½ cup lemon juice
  • 86 grams (6 tablespoons) sugar
  • 29 grams (2 tablespoons) Calvados (apple brandy)

  2. Peel the apples and slice into thin equal slices.
  3. Place the apples in a pot with lemon juice, lemon zest, water and sugar.
  4. Bring to boil, then reduce heat and simmer for 10 to 15 minutes or until the apples are soft, stirring a few times.
  5. Remove from heat and pass the apples through a fine sieve to remove lumps.
  6. Stir in the Calvados and the sorbet base is ready.
  7. You can either use an ice cream machine or just seal the mixture in a plastic container and place in the freezer.
  8. Remove from freezer after 1.5 to 3 hours and stir contents.
  9. This will allow the mixture to freeze more equally and achieve a smooth sorbet-like consistency. Freeze for at least 6 more hours (overnight is best) and serve.
Recipe by Honest Cooking by Mercato Fabbrica at