Cranberry Sorbet - Everyday Annie

Cranberries don’t often take a starring role in desserts because of their sour side, but they do it beautifully in this sorbet. My, oh my, this is some fabulous stuff! This sorbet made me a cranberry convert and helped me gain new appreciation for the most tart member of the berry family. The flavor here is just right with a nice balance of sweet and tart, and this sorbet has a lovely texture. This is a great way to make the most of the lovely red jewels when they start showing up in stores this time of year.

Yield about 3 cups

Ingredients

1 ½ cups cranberries, fresh or frozen
1 cup water
¾ cup sugar
1 ½ cups cranberry-raspberry juice
2 tsp. Grand Marnier or other orange liqueur (optional)

Directions

01
Combine the cranberries, water, and sugar in a medium saucepan over medium-high heat until the liquid begins to boil. Let boil for 1 minute, then remove from heat and cover. Let stand for 30 minutes.
02
Puree the mixture in a food processor or a blender, and then pass through a fine mesh sieve to remove any large bits of cranberry skin. Stir in the juice and the liqueur. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Source

adapted from Use Real Butter, originally from The Perfect Scoop by David Lebovitz