One of the greatest Fall treasures to come out of the Pacific Northwest is Revival Hard Apple Cider from Portland-based cidery and taproom, Reverend Nat’s. We simply combine their cider into the sorbet base from our ice cream cookbook and let the fermented apples & mosaic hops carefully coalesce into vegan, sorbet magic. We loved it so much, we had to share with you. So now it’s your churn 🙃 Make sure to tag us in your homemade scoops on social.

Hopped Apple Cider Sorbet

Make about 1 pint

½ cup water

¼ c Reverend Nat’s Revival Cider (can sub additional juice or non-alcoholic cider, if preferred)

¼ tsp mosaic hop pellets (about 3-4 pieces)

1½ cups apple juice

1 tsp kosher salt

¼ tsp citric acid

1 ½ cups Sorbet Base (recipe follows)

  • Heat the water and cider up to a boil. Boil for 1 minutes, then turn off heat. Add the hop pellets and let steep for 15 minutes.
  • Strain the hop water into the sorbet base. Add the apple juice, salt and citric acid. Whisk to combine. Let sit for 4-6 hours.  When base has cooled, pour into the ice cream maker and churn just until the mixture has the texture of frozen smoothie, about 25 to 35 minutes.
  • Scoop sorbet into containers. Cover with parchment paper, pressing it to the surface of the sorbet so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

Sorbet Base

Makes about 2 cups

1 cup granulated sugar

½ teaspoon xanthan gum

¼ cup light corn syrup

  • Stir together the sugar and xanthan gum in a small bowl. Combine 1¼ cups water and the corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (don’t fret over a few lumps). Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool completely.

  • Transfer to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)