Ingredients

Method

Makes approx 700ml

Bring the water and apple juice to the boil, stir in the sugar until dissolved and simmer for a further 1 minute.

Add the juice of a lemon and calvados, mix well.

When cool transfer to an ice cream machine. Churn until soft and icy texture ( my machine usually takes about 50 minutes but all machines vary), then transfer to a solid plastic container, seal and freeze.

Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.

To serve remove from the freezer 10 minutes before you are ready to use it. Garnish with mint.