Old English Cider Sorbetto

[Photograph: Anders Schonnemann]

With a tart sweetness that belies a boozy kick, this cider sorbetto from The Ice Creamists will cool you down and get you buzzed.

Reprinted with permission by Matt O'Connor. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.

Old English Cider Sorbetto

About This Recipe

Yield:serves 4
Active time:1 hour
Total time:4 hours, including freezing
Special equipment:Ice cream maker
This recipe appears in: Bake the Book: Brainwash (Old English Cider Sorbetto)


  • 1/2 cup water
  • 1/2 cup superfine or granulated sugar
  • 1 1/4 cups hard cider
  • Juice of 1 lemon, plus 1 teaspoon zest
  • Zap of ground cinnamon
  • 2 lovely apples, to serve


  1. 1

    Pour the water into a saucepan and add the sugar. Place 
over low heat and bring to a boil, whisking often, until the sugar dissolves. Reduce the heat and let simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.

  2. 2

    Pour the syrup into a heatproof bowl and set aside for 
about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 
20 minutes. Cover and refrigerate, ideally overnight, until 
thoroughly chilled (at least 40°F).

  3. 3

    Add the cider, lemon juice, and cinnamon to the syrup 
and mix with an immersion blender. Pour into an ice cream 
machine and churn according to the manufacturer’s instructions.

  4. 4

    When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 
2–3 hours).

  5. 5

    To serve, cut the apples in half and hollow out with a paring knife. Fill each hollow with sorbetto and decorate with lemon zest before serving.

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