Green Apple and Sparkling Cider Sorbet

• 4 Granny Smith or green pippin apples (2 pounds, 1 kg), preferably unsprayed
• 2 cups (500 ml) sparkling dry apple cider, with or without alcohol (see Note)
• 1/3 cup (65 g) sugar
• 1/2 cup (125 ml) water
• 1/2 teaspoon freshly squeezed lemon juice, or to taste

1. Quarter the apples and remove the cores and seeds.
2. Cut the unpeeled apples into 1-inch (3-cm) chunks.
3. Combine the cider, sugar, and water and bring to a boil in a medium, nonreactive saucepan.
4. Add the apples, reduce the heat to low, and cover.
5. Simmer the apple chunks for 5 minutes, then turn off the heat and let the apples steep until the mixture is room temperature.
6. Pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container.
7. Discard the apple peelstheyve given up their flavor at this point.
8. Add the lemon juice.
9. Taste and add more if you wish, since sparkling apple ciders can vary in sweetness.
10. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
11. Pour a good dose of Calvados, the powerful apple brandy from Normandy, over scoops of Green Apple and Sparkling Cider Sorbet, and serve it after dinner.
12. Poire Williams, a pear eau-de-vie, also works well.

pippin apples, sparkling dry apple cider, sugar, water, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/green-apple-and-sparkling-cider-sorbet-379903 (may not work)