Cranberry Sorbet
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Guest author Garrett came over to make this cranberry sorbet for us the other day, so good! Even in bone-chilling weather. ~Elise
I've gone a bit cranberry crazy at the moment. Plain loco. Off the deep end. You see, it's 35°F outside and I have my ice cream machine running. Now before you roll your eyes at me and and simply pass me off as simply lunatic fringe, please, hear me out.
I love cranberries. Adore them, in fact. I horde them come November and December because I just can't get enough of their sweet-tart taste that just nibbles at your tongue. Cranberry sauce, tarts, bread, cookies and chutneys get turned out here like I'll win a prize at the end (maybe more cranberries?). I always wanted to try making cranberry sorbet but let's face it, there be no cranberries in July when the weather is hitting triple digits.
Still, if you're a bit cranberry crazy like me, you'll be more than willing to give this a go. It met with resounding praise at Thanksgiving and was polished off shortly after the next day; as such it's making a Christmas appearance as well. Its deep garnet color and perky flavor just ring with cheer and spirit. Paired with a snifter of good brandy or maybe some fresh blondies or gingerbread men this sorbet is best enjoyed in a cozy home wrapped in your warmest sweater.
Cranberry Sorbet Recipe
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Ingredients
- 12 ounces fresh or thawed frozen cranberries (about 3 1/2 cups), washed and drained, stems removed and discarded, bruised or spoiled cranberries discarded
- 1 3/4 cups granulated sugar
- 2 cups white cranberry juice
- 1 cup water
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 2 teaspoons chopped fresh lime or orange zest
Method
1 Place cranberries, sugar, white cranberry juice, water, and salt in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until berries have popped and sugar has dissolved.
2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in corn syrup and zest. Cover and refrigerate until totally chilled, 6 hours or longer.
3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Once frozen, you may need to let it sit for a few minutes at room temperature before serving.
For Cranberry Ginger Sorbet, add 1 tablespoon chopped fresh ginger to the cranberries, sugar and juice to cook. Finely chopped zest of 1 orange or lime may also be added.
Recipe adapted from Cuisinart.
Links:
How to make ice cream without a machine - tips by David Lebovitz.
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About how many servings does this make? I'm thinking of making this for a dinner party of about 12 people...should I double the recipe?
It makes about a quart and a half I would say, so for 12 substantial servings? Yes, I would double it. If you don't have that large an ice cream maker though, just do it in batches. ~Garrett