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The Times & The Sunday Times
The Times & The Sunday Times
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Cider sorbet

Father Rainer Verborg
The Times
Father Rainer Verborg
The Times

Serves 6-8

Ingredients

500ml cider

500g sugar

4 tbsp cider brandy

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4 egg whites

Method

1. Heat half the cider with the sugar until the sugar is dissolved. Bring to the boil. Remove from the heat and allow to cool completely. Add the remainder of the cider and the cider brandy. Refrigerate.

2. When the mixture is cold, pour into a large bowl. Beat the egg whites until stiff (don’t overbeat), and fold into the mixture. Freeze for 30 minutes.

3. Remove the mixture from the freezer and beat with a whisk. Leave for a further 30 minutes, beat again, then leave for 30 minutes more before beating again one last time until creamy and smooth and ready to serve.