Sorbet de Pomme au Calvados = Apple Sorbet with Calvados

There are so many apples available at present that I like to try to use them in a different way.
For this sorbet, Bramleys seem ideal. The sorbet can be used as a dessert or in a middle of a meal as a Trou Normand.
A Trou Normand is usually a small portion of sharp sorbet that will help the digestion. It provides a welcome rest during a big meal.
The use of Calvados will complete the Norman connection. This spirit is well atuned to apples since it is made from apples.
If Bramley apples are not available , they can be replaced by any other variety of apple.

A variation of the Trou Normand is made with lemon or lime sorbet with vodka.

Serves 4:

2 large Bramley apples, peeled, cored and quartered
Sugar syrup
2 tablespoons Calvados
Juice of 1/2 lemon

1. Prepare the sugar syrup by disolving 125g sugar in 10ml water. Let it cool.

2. Stew the apples in a saucepan in a sufficient amount of water to cover them then put the purée through a sieve.

3. When both syrup and apple purée are cool, add the lemon juice and the Calvados and pour into the sorbet maker.

Serve immediately.
Alternatively, if not used as a Trou Normand, allow the sorbet to warm up a little before serving.

Bon Appétit!

Tip: Do not be too generous with the Calvados as alcohol does not freeze and the sorbet may not have the desired consistency.

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