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“Freshly pressed apple cider makes the best sorbet.”
READY IN:
50mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 3 cups fresh apple cider (may use any unsweetened apple cider or apple juice)
  • 1 12 cups sugar
  • 1 lemon, juice of

Directions

  1. In a saucepan, bring the cider to a simmer.
  2. Add in the sugar and stir until sugar is completely dissolved.
  3. Remove pan from heat and pour mixture into a jar or bowl; refrigerate until cold or overnight.
  4. Stir in the lemon juice; freeze mixture in 1 or 2 batches in your ice cream machine by following the manufacturer’s directions.
  5. When finished, the sorbet will be soft but ready to serve; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
  6. *Cider Comfort Sorbet: add 1/2 cup Southern Comfort before freezing; proceed as directed.
  7. *Cranberry Cider Sorbet: substitute 1 1/2 cups cranberry juice for 1 1/2 cups of cider; proceed as directed.
  8. *Maple Cider Sorbet: substitute 1/2 cup maple syrup for 1/2 cup of the sugar; proceed as directed.
  9. Spiced Cider Sorbet: add 1 teaspoon grated fresh orange zest and 1/2 teaspoon ground cinnamon to the pan along with the sugar; proceed as directed.

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