Sorbet aux Pommes Verte (Green apple sorbet)

• 5 Granny Smith apples, about 3 1/2 pounds
• 4 tablespoons lemon juice
• 2 cups confectioners' sugar
• Calvados, if desired

1. Core and peel the apples.
2. Cut them into eighths, then slice each section into thin strips.
3. There should be about 4 cups.
4. Place them in a food processor with the lemon juice.
5. Add the sugar and blend until smooth.
6. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
7. Serve in individual cups with a glass of Calvados on the side.
8. Or pour the Calvados over the sorbet when serving.

apples, lemon juice, sugar, calvados

Taken from cooking.nytimes.com/recipes/2877 (may not work)