Cranberry Sorbet
Total Time
40 mins
Prep Time
30 mins
Cook Time
10 mins
Rating
0 out of 5 stars
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Ingredients
1 quart
- ½ cup (100 g) granulated sugar
- ½ cup (125 ml) water
- 12 ounces (340.2 g) fresh cranberries
- Pinch of salt
- ½ cup (124 ml) orange juice
- 1 tablespoon Cointreau or Grand Marnier liquor, optional, this keeps the sorbet from getting icy
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Preparation
Step 1
Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar has completely dissolved.
Step 2
Add the cranberries and salt, and bring to a low boil. Cover, reduce the heat to medium-low, and cook for 10 minutes (the cranberries should be completely soft at this point). Remove the pan from heat (leaving the lid on) and cool the cranberry mixture to room temperature.
Step 3
Once cool, using a blender or food processor, puree together the cranberry mixture (including any juices), orange juice and Cointreau until completely smooth. Press the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate at least 8 hours (or overnight) to chill completely.
Step 4
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Store in an airtight container in the freezer.
Step 5
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Chef's notes
Nutritional values are based on one quart
