Cider Sorbet Food

MERRYDOWN CIDER SORBET

Steps:

• Place all the ingredients, except the rum, into a medium pot. Bring mixture to a boil. Turn down to a simmer and continue to cook until apples become soft (about 10 minutes).
• Let the mixture cool slightly, then transfer to a blender. Add rum and puree until smooth. Strain mixture through a sieve into a bowl. Place the bowl in a refrigerator and leave to completely cool (about 2 hours).
• Freeze mixture in an ice cream maker according to manufacturer's directions.

APPLE CIDER SORBET

Steps:

• Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
• Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
• Leave in freezer to ripen for at least two hours before serving.

CIDER SORBET

Steps:

• Bring the cider to a simmer in a medium saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat and pour the cider into a jar or bowl. Refrigerate until cold or overnight.
• Stir in the lemon juice, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
• Makes about 1 quart.
• Variations:.
• CIDER COMFORT SORBET Add 1/2 cup Southern Comfort before freezing. Proceed with the recipe as directed.
• CRANBERRY CIDER SORBET Substitute 1 1/2 cups cranberry juice for 1 1/2 cups of the cider. Proceed with the recipe as directed.
• LEMONGRASS CIDER SORBET Slice a 6" piece of fresh lemongrass into 1" pieces. Add to the pan along with the sugar. Proceed with the recipe as directed, removing the lemongrass before freezing.
• MAPLE CIDER SORBET Substitute 1/2 cup maple syrup for 1/2 cup of the sugar. Proceed with the recipe as directed.
• SPICED CIDER SORBET Add 1 teaspoon grated fresh orange zest and 1/2 teaspoon ground cinnamon to the pan along with the sugar. Proceed with the recipe as directed.

CRANBERRY AND APPLE-CIDER SORBET

Steps:

• In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
• Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.

MULLED APPLE CIDER SORBET

Steps:

• In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

CRANBERRY AND APPLE-CIDER SORBET

Steps:

• In a large saucepan, bring juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch nonreactive baking dish. Freeze for 2 hours, then mash with a fork. Cover with plastic wrap and return to freezer until set, at least 2 hours or up to 1 day.
• Purée sorbet in a food processor until smooth. Transfer to an airtight container and freeze until set, at least 2 hours (or up to 1 week), before serving.
• Nutrition Information
• (Per Serving)
• Calories: 107
• Fat: 0.1g
• Protein: 0g
• Carbohydrates: 27.4g
• Fiber: 0.1g