Apple cider sorbet with a strawberry coulis and candy apple slices.

Apple cider sorbet: Cut apples in quarters, remove the seeds, and add the apple juice and sugar. Warm on low heat only until the sugar is completely dissolved; then, process in a mixer and cool.
Pour into the ice-cream maker. When the mixture is almost firm, put it in the freezer.

Strawberry sauce: Wash, core and remove the leaves, if any, from the fruit. Puré the strawberries, add the lemon juice, water, and sugar, and blend in a mixer. If required, pass the mixture through a sieve.

Garnish: Bake apple slices on Silpat or waxed paper until dry (usually 2 hours at 170° F). To make the slices shiny, dip them in simple syrup before baking.

Serve the sorbet with fresh cider and garnishes.

Place the bowl of the ice-cream maker in your freezer the day before. Silpat is a professional plastic sheet that can be use over and over at very high temperatures.