Sherbet with Calvados
Baking and Desserts • French
Description
In France, this sherbet is served as a digestif or after roasted pork dishes.
Ingredients
- Water 5 fl oz
- Sugar 5 oz
- Non-alcoholic sparkling wine 10 fl oz
- Calvados 5 fl oz
Step-by-Step Guide
Step 1
In a small saucepan, combine water and sugar and bring to a boil while stirring until the sugar dissolves. Boil for 5 minutes. Pour into a metal bowl and place on ice.
Step 2
Add the cider and Calvados and stir to cool quickly.
Step 3
Transfer to an ice cream maker or container and freeze, stirring every 30 minutes for about 2 hours. Stir before serving.
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