« Apples Explained: Types of Apples | Main | Perry vs. Pear Cider »
Monday
Aug032015

Three Delicious Cider Sorbet Recipes

1. Simple, Delicious Red Cider Sorbet

This surprisingly simple, incredibly delicious sorbet is the perfect highlight for these hot summer days. With only two ingredients, it's a snap to make and beautifully highlights the complexity of our Red Cider, bringing out the citrus and berry notes that these red-flesh apples naturally provide.

Ingredients:

  • 1 bottle (about 3 cups) Red Cider
  • 1/2 cup + 1 tbsp sugar

Preparation:

  1. Combine the sugar with 1/2 cup of the Red Cider in a saucepan and heat until all the sugar is dissolved. Set aside to cool.
  2. When cool, pour the sugar/cider syrup and 1 more cup of the Red Cider into an ice cream freezer and freeze as directed. After a few minutes, this will become a super-cooled syrup.
  3. Once the syrup in step 2 has cooled, pour the rest of the Red Cider into the mixture. Adding the cider in steps like this will cause the sorbet to set up quickly and the cider will retain a bit of its sparkle. Continue to freeze according to your ice cream maker's instructions until the sorbet has set up. This makes a soft and fluffy sorbet. If you prefer a harder set, you can chill the sorbet overnight in the freezer.

2. Peach-Basil Cider Sorbet

This perfectly summery recipe serves up the luscious flavors of fresh peaches with a delightful juxtaposition of flavors for a refreshing sorbet.

Ingredients:

  • 4 ripe peaches, pits removed
  • 6 basil leaves
  • 1/2 cup sugar
  • 1/2 cup Cornice Cider

Preparation:

  1. Combine the sugar and Cornice Cider in a saucepan and heat until all the sugar is dissolved. Set aside to cool.
  2. When cool, blend the sugar/cider syrup with the peaches and basil until smooth and creamy.
  3. Pour the mixture into an ice cream freezer and freeze according to instructions until the sorbet has set up.

3. Perry-Bitters Sorbet

The complexity of the perry and bitters makes this a great sorbet to serve as an aperitif or as a late-evening cold cocktail to serve as evening turns to dusk.

Ingredients:

  • 1 bottle single-varietal Seckel Perry
  • 1/2 cup brown sugar (well packed)
  • A couple dashes Angostura Bitters

Preparation:

  1. Combine the brown sugar and Seckel Perry in a saucepan and heat until all the sugar is dissolved. Set aside to cool.
  2. When cool, pour the sugar/perry syrup and 1 more cup of the Seckel Perry into an ice cream freezer and freeze as directed. After a few minutes, this will become a super-cooled syrup.
  3. Once the syrup in step 2 has cooled, pour the rest of the Seckel Perry into the mixture. Adding the perry in steps like this will cause the sorbet to set up quickly and the perry will retain a bit of its sparkle. Continue to freeze according to your ice cream maker's instructions until the sorbet has set up. This makes a soft and fluffy sorbet. If you prefer a harder set, you can chill the sorbet overnight in the freezer.

References (29)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.