Granny Smith Sorbet with Calvados

1 cup water
1/4 cup fresh lemon juice
1 cup sugar
3 Tbsp Calvados
3 lg Granny Smith apples (1 1/2 lbs), peeled cored and cut in 1-inch dice

Cook sugar and water in a heavy small saucepan over low heat until sugar
dissolves. Bring to a boil. Cool slightly. Puree apples and lemon juice
in a food processor, about 2 minutes. Work the puree through a fine sieve.
There should be about 2 cups. Stir in syrup. Chill. Blend Calvados into
the puree. Process in an ice cream maker.

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