Saturday, November 20, 2010

Cranberry Sorbet

This is a nice refreshingly light dessert that's a great alternative to pumpkin pie if you're overwhelmed on Thanksgiving.

  • 4 cups of cranberries
  • 5 cups water
  • 2 cups sugar
  • 3/4 cup fresh lemon juice
  • 1/3 cup fresh orange juice
  • Optional : zest from 1 lemon

  • Directions

    Bring 2 cups of water and 1/2 cup of sugar to a boil. Add the cramberries and cook them until they pop, around 10 minutes. In small batches, puree the berries and cooking syrup in a blender. When its' done, pass it through a mesh strainer to get any solids (mostly peels and seeds). Chill this for 1-2 hours until cool.

    Meanwhile, combine the remaining ingredients in a saucepan and heat until the sugar dissolves. Let this cool as well.

    Combine the berry puree with the syrup when everything is cool. Then pop it on your ice cream maker until it's ready. Freeze for at least 2 hours before serving.

    Note: This recipe is bigger than the standard ice cream maker. Half it or, like I do, make it in two consecutive batches. Serves 10-12.