Cranberry Orange Sorbet
February 13, 2012
I usually eat ice cream “every night” but since I bought an ice cream maker I cannot say this enough, if you like to make ice cream buy “The Perfect Scoop” by David Leibovits. This is a perfect sorbet in the fall and winter when all your local stores have plenty of cranberries and oranges. These flavors go so well together and it is a beautiful dessert for your most fancy meal (I hope you have that kind of dinner often).
Cranberry Orange Sorbet
Ingredients
- 12 oz. Fresh or Frozen Cranberries
- 1 C. Water
- 3/4 C. Sugar
- Zest of 1 Orange
- 1 1/2 C. Freshly Squeezed Orange Juice
- 1-2 t. Grand Marnier or Cointreau (optional)
Preparation
- In a medium saucepan heat the cranberries, water, sugar and zest until the liquid begins to boil (boil for 1 min.); remove from heat, cover and let stand for 30 minutes
- Puree the cranberries in a blender or food processor (or use food mill; fine disk); then press the puree through a sieve to remove large bits of cranberry skin
- Stir in the orange juice (and liquer-optional)
- Chill the mixture thoroughly; then freeze in your ice cream maker according to the manufacturer’s directions
(Yield: approx. 1 Qt.)
Recipe from “The Perfect Scoop” by David Leibovitz
Like this:
2 Comments
leave one →
Looks wonderful. We’ve been wanting to make a sorbet, still getting used to our maker AND even having one.
Only 1 year for me owning an ice cream maker and still must remember to read the recipe a few days before. Some need to sit over night. Only important if guest are on the way to my home!