2000s Recipes + Menus
Cranberry Sorbet
Servings10 to 12 (makes about 1 1/2 qt)
- Active time:30 min
- Start to finish:5 1/4 hr (includes freezing)
November 2003
This refreshing seasonal sorbet is a wonderful mid-meal palate cleanser.
- 1 lb fresh or frozen cranberries (4 cups; thawed if frozen)
- 5 cups water
- 2 1/2 cups sugar
- 3/4 cup fresh lemon juice
- 1/3 cup fresh orange juice
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Special equipment:
an ice cream maker -
Garnish:
fresh mint sprigs
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Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
-
Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
-
Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
-
Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.
Cooks' note: Sorbet keeps 1 week.
- Keywords
- thanksgiving,
- dessert,
- fruit,
- cranberry,
- fall
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