Ingredients

Steps

• Whisk icing sugar and lemon juice into the apple juice until balanced.
• Churn the mixture in an ice cream maker or pour into dishes 2cm deep.
• Scratch the semi-frozen mixture with a fork if not using a machine.
• Serve immediately or pack into tubs and freeze for later use.
• Defrost for 30 to 60 minutes at room temperature before serving.
• Drizzle a few teaspoons of calvados over the sorbet to serve.