Cider is made from cider apples isn’t it? It turns out that it doesn’t have to be. Included in Thatcher’s new premium range is one cider called Katy. Katy is an early season eating apple, a cross between James Grieve and Worcester Pearmain which are both delicious in their own right. Katy is beautiful red colour with slight hints of strawberry flavour and plenty of acidity.
The resulting cider is delicious. It has just the right amount of sweetness balanced with cider bitterness.
Thatchers: If an apple tree could choose where to be, we like to think it would choose our orchards.
Thatchers was established way back in 1903. It has a very special exhibition orchard planted with 458 varieties probably the largest collection of cider apples in the UK. The cider makers use this as a library, continually experimenting and innovating new types of cider. There are over 500 acres at Myrtle farm. Many acres are orchards, but others are set aside to encourage wildlife and in particular bees.
Katy, Summer Vintage and Oak Aged Vintage are from the premium range. Summer Vintage contains cider apples Dabinett apple and Somerset Redstreak, the Oak Aged vintage has added Tremlett too.
Having sipped the cider, I thought Katy would pair so nicely with some ripe raspberries. Who needs other types of fizz when you have such a lovely cider? Place the berries in a champagne flute and top up with Katy cider. Delicious and lower alcohol content than sparkling wine at 7.4% ABV.
Whilst writing this post in 30C heat, I decided to take it one step further and create a sorbet. My cider raspberry sorbet is so refreshing. The cider gives a lovely alcoholic hit perfectly matched with luscious raspberry. It’s a great combination.
This is so easy to make. I have the type of ice cream maker where you freeze the bowl in the freezer first and then churn. You can scale the quantities up or down easily: I used half the bottle of cider. Over to you!
Cider Raspberry Sorbet
Cider Raspberry Sorbet
- 250 ml Katy Cider or other similar cider
- 20 gr caster sugar or to taste
- 200 gr raspberries fresh or frozen and defrosted
- Mash up the raspberries and press them through a sieve to obtain the pulp and no pips.
- Place the raspberry pulp in a bowl and add 20 gr caster sugar. Mix well
- Add the Katy Cider and mix. Check taste. If it is still a little tart add a little more caster sugar. It should taste sweet as freezing will dull the sweetness
- Following the instructions for your ice cream maker, churn the sorbet. Mine took about 15 minutes to freeze, yours may take longer.
- Place in a box and seal and freeze straight away. Serve straight from the freezer as the mixture is soft and will melt easily.
- Serve whenever you need a little refreshment!
If you are interested in cooking with cider, try my cider bread.
Danielle received samples from Thatchers for this post. As always, my views are my own.