Spiced Cider & Maple Sorbet
5 servings
420 minutes
Spicy sorbet made from cider and maple syrup is an exquisite dessert infused with the warmth of spices and the rich aroma of apple cider. Its roots can be traced back to traditional winter drinks in Europe, where the combination of cinnamon, clove, and ginger creates a cozy atmosphere. This sorbet is the perfect balance of the sweetness of maple syrup and the light tartness of lemon juice, complemented by a delicate almond note from Amaretto. Its texture is soft and refreshing, while its flavor is deep and warming. It pairs wonderfully with light desserts and can be served as a standalone treat or as an elegant addition to pies and waffles. In cooler weather, it evokes memories of festive fairs and cozy evenings by the fireplace, while in summer it brings a refreshing note to the palette of sweet delights.
1
Combine cider, maple syrup, Amaretto, lemon juice, and all spices in a heavy-bottomed pot. Heat over medium heat until boiling, then reduce to low and simmer for another 15 minutes. Remove from heat and cool at room temperature for about 20 minutes. Strain the mixture through a sieve, removing all spices. Pour into a deep bowl.
- Cider: 6 glasss
- Maple syrup: 0.7 glass
- Lemon juice: 2 tablespoons
- Cinnamon sticks: 4 pieces
- Amaretto liqueur: 2 tablespoons
- Carnation: 1 teaspoon
- Grated ginger: 1 teaspoon
2
Cool the sorbet in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Place the container with the sorbet on top. Cover the sorbet with a plate and refrigerate for 5-6 hours or overnight.
3
Remove the sorbet from the refrigerator, pour it into the ice cream maker, and churn for 20-40 minutes. Fill the resulting mixture into an ice cream container, close it, and place it in the freezer for 3-4 hours until fully set.
4
If there is no freezer, immediately pour the sorbet into a container, close it, and place it in the freezer. Take out the container and stir the contents every 10-15 minutes until fully frozen.