Best 7 Spiced Apple Cider Sorbet Recipes

SPICED CIDER

Steps:

• In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
• Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
• Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
• Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.

HOT SPICED APPLE CIDER

Steps:

• Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.
• Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass.
• Serve hot with a cinnamon stick in each glass for stirring.

APPLE CIDER SORBET

Steps:

• Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
• Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
• Leave in freezer to ripen for at least two hours before serving.

SPICED CIDER

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

CIDER SORBET

Steps:

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

SPICED APPLE CIDER

Steps:

• In a large saucepan, combine the apple cider, cinnamon sticks, lemon zest and nutmeg. Insert a clove into each apple slice; add to cider., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 1 minute. Discard lemon zest strip. Ladle into mugs.

MULLED APPLE CIDER SORBET

Steps:

• In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.