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Apple and Calvados Sorbet


This recipe for Apple and Calvados Sorbet has been reproduced courtesy of Walnut Grove Cooking Vacations run by chefs Maynard Harvey and Emerson Farrar . . . two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation.

On one of their cooking vacations their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen.

Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people! Like the idea and want to know more then have a look at the web site -

Apple and Calvados SorbetIngredients

600ml apple juice
200ml water
200g caster sugar
75ml Calvados
juice of 1 lemon


  • Bring water and apple juice to the boil, stir in sugar until dissolved, and simmer for 1 minute.

  • Remove from heat, add juice of lemon and calvados, mix well.

  • Leave to cool and transfer to an ice cream machine.

  • Churn until a soft and icy texture, then transfer to a solid plastic container, seal and freeze.

  • Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.

  • To serve remove from freezer 10 mins before you are ready to use it

Makes approximately 700ml

Walnut Grove Cooking Vacations

Published with permission of Walnut Grove Cooking Vacations

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