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
-
Special equipment:
an ice cream maker
-
Garnish:
fresh mint sprigs
-
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.