“Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol. Adapted from America's Test Kitchen.”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cider, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
  2. Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.).
  3. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.) Cook time is freeze time.

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