I can’t believe it is week TEN already. Shannon picked this week, and it was a perfect selection for the beginning of apple season.
I love the recipes that don’t call for making a custard base. It is so much easier. And except for the mess of straining out the apple peels, this was a breeze to make.
After boiling the apples in the sparkling cider (I chose to use the alcohol free since I was too lazy to go to the store), I allowed them to cool in the covered pan to room temperature.

Then I strained out the peels by pushing the apples through the holes of a spaghetti strainer. I chilled the mixture in the refrigerator overnight and then put it in my icecream freezer.

Today, we scooped it into a champagne glass and topped it with some of my homemade Pistachio Liqueur. It was very good. Pistachio and green apple are a nice combination.
After we tasted that, I had the brainstorm of making a Sparkling Cider Float.

I put a few scoops in a water goblet; filled it with Sparkling Cider; and then topped it with a generous splash of my homemade Rose Liqueur.
That was an amazing combination!!!!