Cranberry Sorbet
Ingredients
- 3 1/2 cups cranberries
- 1 3/4 cups granulated sugar
- 2 cups cranberry juice
- 1 cup water
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
- 2 teaspoons orange zest
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Instructions
- Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.
- 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 completely chilled, several hours or preferably overnight.
- Process in your ice cream maker according to the manufacturer's instructions.,Right out of the ice cream maker the sorbet will be rather soft. If you would like it firmer, transfer the sorbet to an airtight container and put in your freezer for a couple of hours.,Once frozen, you may need to let it sit for a few minutes at room temperature before serving.,For variations, try adding a tablespoon of chopped fresh ginger to the cranberries, or a tablespoon or two of orange zest.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original