Cider Sorbet is a recipe from House Specialties Encore by Deanna House. House taught home economics for years and also wrote extensively. You can find used copies of her books online…just go googling.
Each year about this time, I make the trip out to Stan’s Cider Mill, a small family-run mill. I pick up a gallon of cider, some apples, and their hot-from-the-oven melt-in-your-mouth donuts. Now I have something more to do with the cider: make sorbet!
By way of introducing the recipe for Cider Sorbet, House writes, “Our friends, Donna and Jack Chase of Grand Rapids, Michigan, are always ready to share an exciting recipe that they’ve tested. This icy cider sorbet is one of their specialties that I know you’ll want to try.”
- 5 cups apple cider or apple juice
- 2 whole cinnamon sticks
- 8 whole cloves
- 1 cup sugar
- 1 cup orange juice
- 2 tablespoons lemon juice
In large saucepan, combine apple cider, cinnamon sticks, whole cloves, and sugar. Stir until medium heat until sugar dissolves.
Stirring occasionally, bring to a boil. Continue simmering, stirring occasionally, over medium heat 5 minutes.
With slotted spoon, remove and discard cinnamon sticks and cloves. Stir in orange juice and lemon juice. Cool to room temperature.
Pour mixture into 9-inch square pan. Cover with foil or plastic wrap. Place in freezer. Freeze until firm, 3-6 hours.
Scrape frozen mixture with a fork until pieces resemble finely crushed ice. Serve immediately.
For a smoother texture:
- Freeze prepared mixture until firm; break into small pieces.
- Spoon half of mixture into chilled food processor bowl.
- Process with metal blade until smooth and fluffy, but not thawed.
- Repeat with remaining frozen mixture.
- Serve immediately or return processed mixture to pan and freeze until firm, 1 to 3 hours.