Cider sorbet

For 4 people | Preparation: 23 minutes | Cooking: 15 minutes


  • 1/2 bottle of Val de Rance sweet cider
  • 325g Powdered sugar
  • 1 tablespoon lemon juice
  • 2 egg whites
  • 75g icing sugar


  • Defrost the refrigerator and put it at the coldest point 3 hours before use
  • Put powdered sugar in a small saucepan, dissolve it in 25cl of water over medium heat, simmer 9 to 10 minutes
  • Leave to cool
  • Add the lemon juice, mix, put in the ice cream maker and leave in the refrigerator for about 3 hours
  • Beat the egg whites, add the icing sugar when they begin to blanch
  • Remove the mid-made syrup from ice cream maker, gently incorporate cider, egg whites, put everything into the ice cream maker and then in the refrigerator during a night
  • At serving time, make balls using an ice cream spoon and present them in bowls previously cooled, accompanied with dry biscuits

Message from the Cellar master:
“To accompany your frozen dessert, choose a brut or sweet cider with a touch of acidity, without bitterness. »

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