Another one from Anne Willan - the additional garnish of dried apple and a further splash of calvados was at the TD's behest, as he felt the sorbet on its own lacked edge. This recipe produces a wonderfully soft-textured sorbet, with a good strong flavour. It keeps pretty well - although, like all sorbets, it will become granular if left in the freezer for more than a couple of weeks (in which case, simply leave it to melt at room temperature for an hour or so, and then re-churn it in the ice cream machine; it will be restored immediately to pristine condition.)
For 8-10 servings.
Ingredients: For the Sorbet: 2 large Apples, peeled, cored and diced; 1.5 litres of Water; 250g Sugar; 1 tsp powdered cinnamon; 125 ml Lemon Juice; 150 ml Calvados.
For the garnish: 2 large Apples, peeled, cored and diced; juice from 1 Lemon; 1 tbs Sugar; half a tbs ground Cinnamon; Calvados.
For the Sorbet:
1. In a saucepan, heat the Apples, Sugar, Water and Cinnamon, stirring until the Sugar has completely dissolved; then cover and simmer for 15 minutes or so, until the Apples have completely broken down.
2. Sieve the mixture, then stir in the Lemon Juice and Calvados (at this stage, taste for sweetness and add more Sugar if necessary).
3. Chill the mixture, and then churn in an ice cream machine. Freeze until needed (if hard-frozen, then let it soften in the fridge for about an hour before serving).
For the garnish:
Mix the diced Apple with Lemon Juice, Sugar and Cinammon. Spread the pieces out on a silpat sheet, or on a baking sheet lined with greaseproof paper. Dry for an hour in an oven pre-heated to 125 degrees C, then leave aside to cool - the texture at this stage should be pleasantly chewy. When serving the Sorbet, garnish each serving with a small amount of dried Apple, and a spoonful of Calvados.