- 6 cups unsweetened, pastuerized apple cider
- 2/3 cup pure maple syrup
- 4 cinnamon sticks
- 1 teaspoon whole cloves
- 1-inch piece of ginger, peeled and sliced into 1/4-inch thick rounds
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons amaretto
In a heavy-bottomed, non-reactive saucepan, combine the cider, maple syrup, spices, and lemon juice. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Remove from the heat and allow to cool until the mixture can be safely poured, about 20 minutes. Pour the mixture through a strainer into a large bowl. Discard the spices.
Continue to cool the cider to room temperature (you can speed the process by setting the bowl into a larger bowl filled with ice), then cover and chill in the refrigerator.
When the mixture is cold, freeze in an ice cream maker according to manufacturer's instructions. If you don't have an ice cream maker, pour the chilled cider into a 9" x 13" baking pan, cover and freeze. When the mixture is frozen, break it up with a fork, then puree in a blender or food processor until smooth. Transfer to a covered container and refreeze until it reaches a scoopable consistency. Enjoy!