From Marsh Mash Summer 2019

My inspiration for making this cider sorbet came from being challenged by Peter Chamberlain, the current Marsh Mash Editor, so here goes, with the addition of an apple sponge to serve it with. This recipe has 3 stages, so takes up to 3 days and you will need to use an ice cream maker for best results.

Stage/Day 1 – put ice cream maker in freezer to freeze

Stage/Day 2 – make the sorbet

Ingredients:

  • 500ml still real medium cider (I used Biddenden Medium)cider sponge with apple sponge
  • 2 large tasty apples, peeled and cut into ½” /1.5cm chunks (I used Braeburns)
  • 4oz/120g Demerara or Soft Brown Sugar
  • 1 tbsp/20ml Lemon Juice
  • 2 x tbsp/40ml Honey
  • 1 x heaped teaspoon Cinnamon

Method:

  • Put all the ingredients in a medium saucepan and bring gently to the boil stirring all the time to dissolve the sugar and honey, turn heat off, cover pan with a lid and leave until cold.
  • Put mixture into a blender and blend until smooth using the puree setting. Strain mixture through a sieve into a bowl (should give about 1 pint/670ml fluid). Put the left-over puree from the sieve into a separate bowl, cover with cling film and put in the fridge (you will need this for the sponge).
  • Set ice cream maker running and gently pour apple liquid into machine to freeze as per the manufacturers’ instructions. When ready, put sorbet into a sealed container and place in the freezer overnight.

Stage/Day 3 – make the sponge

Ingredients:

  • 2 x large Eggs
  • 4oz/120g Butter, softened (or butter alternative suitable for baking)
  • 4oz/120g Caster Sugar
  • 4oz/120g SR Flour
  • ½ tsp/3ml Vanilla Essence (or 2 x tsp/10ml Vanilla Bean Paste)
  • 4oz/120g reserved Cider Sorbet Apple Puree
  • Remove apple puree from the fridge 3 hours before making this sponge.
  • Set oven to 170C/320F/Gas 3-4.
  • Place all the ingredients into a bowl and beat together until smooth and creamy. Place mixture in a greased and lined 1lb loaf tin (or a 7” round tin) and smooth the top.
  • Bake in the centre of the pre-heated oven for approximately 35-45 minutes (test after 30 minutes – use a thin blade or cake tester or skewer and insert in the centre, if it comes out clean, the sponge is done, if not, return sponge to oven for another 10 minutes and test again).
  • When done, remove from oven and allow sponge to cool in the tin for 15 minutes.
  • Serve sponge warm or cold with the Cider Sorbet and a glass of real cider.

 The sponge can also be served plain or with any ice cream, cream, custard, etc you wish.