Cider Sorbet

• 3 cups fresh apple cider
• 1 1/2 cups sugar
• 1 lemon, juice of

1. 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.
2. 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.
3. Makes about 1 quart.
4. Variations:
5. CIDER COMFORT SORBET Add 1/2 cup Southern Comfort before freezing. Proceed with the recipe as directed.
6. CRANBERRY CIDER SORBET Substitute 1 1/2 cups cranberry juice for 1 1/2 cups of the cider. Proceed with the recipe as directed.
7. 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.
8. MAPLE CIDER SORBET Substitute 1/2 cup maple syrup for 1/2 cup of the sugar. Proceed with the recipe as directed.
9. 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.

apple cider, sugar, lemon

Taken from www.food.com/recipe/cider-sorbet-485425 (may not work)