Apple Cider Sorbet

Sorbets are much easier to make than ice creams and generally more flavorful. As an added bonus, they are usually fat-free or, at least, low fat. Apple sorbets are normally tart. I use apple cider instead of juice to give it a richer flavor. Adding rum gives the sorbet a more complicated taste.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 2 Cups Apple Cider
• 2 Large Flavorful Apples (about 1 pound), peeled and cut into 1/2 inch slices
• 4 Tablespoons Sugar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Rum (optional)
• 1/8 Teaspoon Salt

Preparation:

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 mixture cool slightly, then transfer to a blender. Add rum and puree until smooth. Strain mixture through a sieve into a bowl. Place bowl in refrigerator and let completely cool (about 2 hours).

Freeze mixture in an ice cream maker according to manufacturer's directions.

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