Recipe information
Yield
Makes about 1 1/4 quarts
Ingredients
6 cups unpasteurized apple cider
a 3-inch cinnamon stick
1/2 cup sugar
2 teaspoons strained fresh lemon juice
Preparation
In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
