I have spent the summer out enjoying the nice warm weather and not writing recipes, but I have to share this one. It's made with one of my favorite varieties of Crispin Cider, Honey Crisp, it's gluten free and vegetarian. After drinking this all summer I wanted another way to enjoy the honey sweetened hard cider. This recipe is very easy and so tasty!
I went out and bought an ice cream maker just to try it out. (So look out for more icy sweets from Tasty Stuffs MN.) If you don't own one, maybe you could make this as a granita by chilling the ingredients in a shallow pan and scraping it with a spoon ever fifteen minutes or so as it sets to create an frozen dessert.
Hint: Be sure all of the ingredients and the ice cream maker's blow are chilled before you start to make the sorbet.
1 3/4 cup Honey Crisp Cider
3/4 cup Sugar
1/4 cup Simply Apple Juice (or use your favorite brand)
1 Tart Apple (I used Granny Smith) - peeled, cored and thinly sliced
1/2 t Grand Marnier
Combine Crispin Cider and sugar in a small sauce pot. Simmer, stirring occasionally, over medium heat until the sugar dissolves. (The left over Crispin should be drunk immediately over ice, by you!)
Add apple slices to cider mixture and cook until soft, about 2 - 4 minutes depending on the thickness of the slices.
Remove pan from heat and stir in your apple juice.
Use a blender or food processor to puree the apple mixture. Don't try to make it too smooth. Think of the texture of fine apple sauce.
Cover the mixture and place it in the fridge until it's completely chilled. Overnight is best.
After the Crispin mixture has been chilled, place it in the ice cream maker and use the manufacture's instructions to turn the liquid into a tasty sorbet!
Just put in the machine.
After 15 minutes.
Just after 30 minutes. Ready for Grand Marnier.
When the sorbet has only a minute or two left, add the Grand Marnier. You can also stir this in after the sorbet is complete.
Remove the Honey Crisp Sorbet form the ice cram maker's bowl and place it in a covered, air tight container.
The sorbet will be soft at first, but it will get thicker. Just place the container in the freezer till it's set to the consistency that you like.
The Crispin Sorbet will be great the first day or two. If you somehow have some left on the third day, just whip it back into shape using an immersion blender, stand up bleander, or the ice cream maker and it will lose the crystals.
This recipe yields one quart. Cheers!