from Jodie Fiori
via Mary Lonergan
makes 3 cups
2 large Granny Smith apples, peeled and cored
1/4 cup fresh lemon juice
3/8 cup sugar
3/4 cup water
1 tablespoon Calvados
Place apple and lemon juice in a food processor and process until desired consistency. Add sugar, water, and Calvados and process again until blended. Freeze in an ice cream maker. Move mixture to a separate container and keep in freezer until needed. Loosen with a fork (or a small ice cream scoop) before serving.
This is great for an autumn dinner as a refresher between courses. Serve small scoops in little tea or sake cups with demitasse spoons. It is delicious and easy.
You can also make this without an ice cream maker by freezing it in a metal pan and scraping the mixture with a fork once an hour for about five hours until all the liquid has frozen and has a grainy consistency.
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