Desserts
Cranberry Sorbet
Makes about fourteen 1/2-cup servings
Cranberry Sorbet
Makes about fourteen 1/2-cup servings
Calories 164 (0% from fat) · carb. 42g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 69mg · calc. 5mg · fiber 1g
Ingredients
- 4 ½ cups fresh cranberries, washed and drained, stems removed and discarded
- 2 ¼ cups granulated sugar
- 2 ¼ cups white cranberry juice
- 1 ½ cups water
- ¼ teaspoon salt
- 3 tablespoons light corn syrup
- 2 teaspoons chopped fresh lime or orange zest
Preparation
- Place cranberries, sugar, white cranberry juice, water, and salt in a 3¾ quart saucepan.* Bring to a boil over high heat.
- Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes.
- Drain cranberries (reserve cooking liquid) and place in work bowl of food processor fitted with metal "s" blade or in a blender--you may need to do this in 2 batches. Add 1 cup cooking liquid. Cover and process until completely puréed and smooth.
- Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.
- Stir in remaining cooking liquid, corn syrup and zest. Cover and refrigerate until totally chilled -- 6 hours or longer.
- Turn the machine on. Pour the chilled mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. 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. Remove from freezer about 15 minutes 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.
