Bring the cider to a simmer in a medium saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat and pour the cider into a jar or bowl. Refrigerate until cold or overnight.
Stir in the lemon juice, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
Makes about 1 quart.
CIDER COMFORT SORBET Add 1/2 cup Southern Comfort before freezing. Proceed with the recipe as directed.
CRANBERRY CIDER SORBET Substitute 1 1/2 cups cranberry juice for 1 1/2 cups of the cider. Proceed with the recipe as directed.
LEMONGRASS CIDER SORBET Slice a 6" piece of fresh lemongrass into 1" pieces. Add to the pan along with the sugar. Proceed with the recipe as directed, removing the lemongrass before freezing.
MAPLE CIDER SORBET Substitute 1/2 cup maple syrup for 1/2 cup of the sugar. Proceed with the recipe as directed.
SPICED CIDER SORBET Add 1 teaspoon grated fresh orange zest and 1/2 teaspoon ground cinnamon to the pan along with the sugar. Proceed with the recipe as directed.