With all the heavy-duty baked goods going through my kitchen this time of year, sometimes something light and refreshing is welcomed. I love using fresh cranberries while I can, since they aren’t around long.
I made this sorbet to have for a late night treat when we returned home on Thanksgiving evening, after a long day on the road. It was sweet and tart, with a hint of booziness from the addition of Grand Marnier. It would be a lovely palette cleanser in between courses for a special dinner like Christmas or New Year’s Eve.
And the color, cranberry anything is always gorgeous! While we’re on that train of thought, I think a cranberry-inspired cocktail is on my agenda this evening . So make sure to check back next week. Have a great weekend, everyone!
Cranberry Sorbet
12 oz. bag fresh cranberries
3/4 cup sugar
1 cup water
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tsp. Grand Marnier (optional)
Boil cranberries, water, and sugar in a large saucepan, stirring occasionally, until cranberries have burst, about 15 minutes.
Puree cranberry mixture in batches in a food processor or blender, until as smooth as possible. Force through a medium-mesh sieve into a bowl, discarding solids. Mix in the lemon and orange juices, as well as the Grand Marnier. Cover and chill for 2 hours.
Freeze in your ice cream maker according to the manufacturer’s directions. Place in airtight plastic container to store in the freezer, and harden for a couple hours before serving.
Source: adapted from Gourmet
3 Comments
This looks fabulous! I adore all things cold dessert and even own a nice ice cream maker because we make them almost weekly. Now that the weather is cold I’ve slowed down, but this is just what I’ve been looking for! Thanks.
Beautiful, love the color! Wonder if you could use tequila instead of the GM
I think tequila or vodka would be great. Maybe even better, since they have less of a flavor profile. I just have 4 bottles of orange liqueur in the cabinet and am trying to whittle it down. Wish ya could help me!