A Partridge in a Pear (Cider Sorbet) Tree

I spent this weekend cursing up a storm working on my last paper of the semester. Let’s just say that I saved the worst for last. The paper was daunting and tedious, and the only way that I was going to get it done was by telling myself that I would get a reward at the end. That reward was sorbet.

As I mentioned in my last post, I’ve had cider sorbet on the mind. I found a recipe on The Kitchn and was going to follow it exactly, until Mike snagged some of this pear cinnamon cider from Trader Joe’s.

As I said I would last time, I decreased the sugar in this recipe from 2/3 cup to 1/2 cup. Add 1 1/2 cups of cider to the sugar, bring to a boil, and then simmer for 10-15 minutes. I just popped the thing in the microwave for 10 minutes.

Then whisk in another 3/4 cup cider and 1 1/2 cups of unsweetened applesauce

2 T of our old friend tequila

2 T triple sec. I’m starting to think these two are the new power couple

Stir together until ingredients are incorporated. Cover and refrigerate overnight. I know, this is the hardest part. If I hadn’t heated the cider and the sugar I probably wouldn’t have refrigerated it.

I waited about 24 hours, but that’s just because that’s how long it took me to write this stupid paper.

Add the mixture to your ice cream maker and freeze for 20-25 minutes

Warning: you will have an intense urge to dip your spoon into the machine 15 minutes in. This is common, and is best remedied by succumbing to said urge.

After 25 minutes, the sorbet should be nice and thick and ready for eating.

Oh man.

This was phenomenal.  I know that I said the mango sorbet was great, and it was, but if I could only eat one sorbet for a year, it would be this. Mike said that there were 3 layers of flavor. At first, you get a taste of the applesauce, then the pear and cinnamon, and lastly, an aftertaste of tequila. Seriously unbelievable. I didn’t add any spices because the cider was spiced, but this would be great with some nutmeg, ginger, and maybe cloves.

 

Pear Cinnamon Cider Sorbet

Adapted from The Kitchn

1/2 cup sugar

1 1/2 cup pear cinnamon cider

1 1/2 cup unsweetened applesauce

3/4 cup pear cinnamon cider

2 T tequila

2 T triple sec

Stir together cider and sugar in a saucepan. Bring to a boil over medium heat , stirring occasionally. Simmer for about 15 minutes.

Whisk in applesauce, cider, tequila, and triple sec. Cover and refrigerate overnight. Freeze as directed in the instructions for your particular ice cream maker.

 

Make this sorbet. Right now. What are you waiting for?

–Ariel

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