Apple sorbet

For the simple syrup:

4 cups sugar

2 cups water

For the sorbet:

1-1/2 lbs. granny smith apples (or similar), peeled, cored and quartered

1-1/2 cups simple syrup

1-1/2 cups water

PREPARATION:

Make the simple syrup earlier in the day or a few days before

1. Stir the sugar and water together in a saucepan.
2. Place over high heat and stirring constantly bring to a boil.

As soon at it boils, remove from the stove and allow to cool to room temperature. Pour into a glass container with a lid and store in the refrigerator.
For the sorbet

1. Put the apples, simple syrup and the water in a saucepan and place over med-high heat.
2. Stirring frequently, allow the mixture to come to a slow boil. Reduce heat a bit and simmer until the apples are soft, about 10 minutes.
3. Pour the mixture into a food processor and blend. Add the liqueur and pulse to combine.
4. Place the mixture into an ice cream maker and freeze.

To serve:

Serve immediately or transfer into a freezer container.