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Calvados Sorbet

Enjoy this luscious Calvados Sorbet from AmaWaterways' Paris & Normandy River cruise.
Course Dessert
Cuisine French
Servings 2 -4


  • 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)
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  • Peel the apples and slice into thin equal slices.
  • Place the apples in a pot with lemon juice, lemon zest, water and sugar.
  • Bring to boil, then reduce heat and simmer for 10 to 15 minutes or until the apples are soft, stirring a few times.
  • Remove from heat and pass the apples through a fine sieve to remove lumps.
  • Stir in the Calvados and the sorbet base is ready.
  • You can either use an ice cream machine or just seal the mixture in a plastic container and place in the freezer.
  • Remove from freezer after 1.5 to 3 hours and stir contents.
  • 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.