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Ingredients
- 2 pounds, 3-1/3 ounces, weight Granny Smith Apples
- 2 cups Sparkling Dry Apple Cider (I Used One With 6% Alcohol)
- 1/3 cups Sugar
- 1/2 cups Water
- 1/2 whole Lemon, Juiced (or To Taste)
Method
- Quarter the apples and remove the cores and seeds. Cut the unpeeled apples into 1-inch (3 cm) chunks.
- Combine cider, sugar and water and bring to boil in a non-reactive saucepan. Add the apples, reduce heat to low, cover and simmer for 5 minutes. Turn off the heat and let the apples steep until the mixture is room temperature. (I left it to steep for about 3 hours.)
- Pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container. Discard the apple peels-they've given up their flavour at this point. Add lemon juice to taste.
- Chill this mixture thoroughly (overnight in the fridge), then freeze it in an ice cream machine according to manufacturer's instructions.
