Spiced Apple Cider Sorbet

It's hard to feel like Thanksgiving is on the horizon while LA is in the midst of a heatwave! But at least seasonal sorbets can transport my tastebuds to cooler climates and holiday flavors. This Spiced Apple Cider Sorbet that I found under The Kitchen's autumn recipes is just the ticket to trick me into thinking that leaves are changing color and Turkey Day is on its way.

Spiced Apple Cider Sorbet
Makes 1 1/2 quarts

1 1/2 cups fresh apple cider
2/3 cups sugar
1 teaspoon whole cloves
5 whole cinnamon sticks
1 1/2 cups unsweetened applesauce
3/4 cups cranberry juice cocktail (make sure it's 100% juice)
Juice of 1 lemon
2 tablespoons dark rum or other alcohol

Stir together apple cider, sugar, cloves and cinnamon sticks in saucepan. Bring to a boil over medium heat , stirring occasionally. Simmer for about 15 minutes. Remove from heat. Remove cloves and cinnamon sticks with a slotted spoon; discard.

Whisk in applesauce, cranberry and lemon juices and rum. Cover and refrigerate overnight. Freeze as directed in the instructions for your particular ice cream maker. (We find that we get the best texture when we freeze for a relatively short amount of time - about 15-20 minutes, or just until frozen. This seems to keep the texture silkier. As always, leave to harden in the freezer for at least four hours before serving.)

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