Do not peel your apples. Keeping the skins on, cut the apples into quarters and scoop out cores and seeds (I used a corer and then quartered). Cut each quarter into 1 inch pieces (one slice lengthwise, two crosswise).

In a medium saucepan, combine sparkling cider, sugar and water. Bring to a boil, stirring to dissolve the sugar. Add the apple chunks, reduce heat to low, cover and simmer for 5 minutes. Turn off the heat and let the apples steep covered until the mixture reaches room temperature.

Pour the apples and their liquid through a coarse mesh strainer into a clean bowl. Using a silicon spatula, press the cooked apples to get all of the pulp through the strainer.* Don't fuss with the skins, just try to extract the flavorful pulp and juice. Discard the peels. Stir in lemon juice to taste.

Cover the mixture and place in the refrigerator to chill thoroughly.

Freeze sorbet in an ice cream maker according to the manufacturer’s instructions.