Green Apple and Sparkling Cider Sorbet

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.