This looks tasty: Cranberry Orange Sorbet

T

traca

Well-known member
The recipe comes from David Lebovitz's book, "The Perfect Scoop." I have a copy and have made at least 10 recipes from it with great success.

CRANBERRY-ORANGE SORBET

MAKES ABOUT 1 QUART

1 1/2 cups cranberries, fresh or frozen

1 cup water

3/4 cup sugar

grated zest of 1 orange

1 1/2 cups freshly squeezed orange juice

1-2 teaspoons Grand Marnier or Cointreau (optional)

Heat the cranberries, water, sugar and zest in a medium, non-reactive saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand 30 minutes.

Pass the cranberries and their liquid through a food mill fitted with a fine disk, or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin. Stir in the orange juice (and the liqueur, if using).

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

From "The Perfect Scoop" (David Lebovitz, Ten Speed Press, 2007)

 
Made this today...it's okay but I'll keep looking for another Cranberry sorbet recipe.

The orange gave off a bit of bitterness and competed, rather than complimented the cranberry.

 
Nope, I sampled the juice before I used it. It was fine. Other recipes I've seen bump up the

cranberries and leave out the juice...just using the zest. After making sorbet most of the summer, I'm thinking that the juice just got in the way of letting the cranberries shine.

 
This is good. I think I'll try this one next. Thanks Meryl.

I like the addition of ginger at the end. That sounds lovely.

 
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