Apple sorbet with Calvados

Last week I spent in Normandy, visited the beautiful villages Deauville, Trouville and Honfleur, went to some magic brasseries and restaurants, and my dessert was always apple sorbet with calvados. I had it as dessert but during a real dinner it is called the “trou normand“, and this means you eat between the principal courses, before the meat, an apple sorbet with calvados. This should help to continue more easily with the heavy dishes which follow. This idea is absolutely fascinating for me, and so I created a delicious sorbet, to be enjoyed with Calvados together. Or the real connoisseur is drinking it separately.


  • 200 ml water
  • 100 g sugar
  • 1 Tbsp Glucose
  • 230 g chopped green apples
  • 1 Tbsp Calvados

Bring the water with the sugar and the glucose to a boil, let the syrup simmer for two minutes , then cool completely down. Put the cold syrup with the chopped apples in a powerful food processor and mix to a puree, add the calvados. Cool in the fridge before giving it into an ice-cream machine. Serve together with calvados.