Old English Cider Sorbetto

1. 1

   Pour the water into a saucepan and add the sugar. Place over low heat and bring to a boil, whisking often, until the sugar dissolves. Reduce the heat and let simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.

2. 2

   Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 40u00b0F).

3. 3

   Add the cider, lemon juice, and cinnamon to the syrup and mix with an immersion blender. Pour into an ice cream machine and churn according to the manufacturer's instructions.

4. 4

   When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).

5. 5

   To serve, cut the apples in half and hollow out with a paring knife. Fill each hollow with sorbetto and decorate with lemon zest before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.