Cranberry Sorbet Recipe
Ingredients
| Cranberries | 3 Cup (16 tbs), frozen | |
| Sugar | 2/3 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| 1 1/4 cups cranberry-apple juice | ||
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 3 Tablespoon | |
Directions
Combine cranberries and sugar in a medium sauce pan; cook over medium-low heat 16 to 18 minutes or until cranberry skins pop and mixture thickens, stirring frequently.
Remove from heat.
Press cranberry mixture through a sieve; discard skins and seeds.
Combine cranberry mixture, water, and remaining ingredients; stir well.
Pour into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour, if desired.
Scoop sorbet into individual dessert bowls.
Remove from heat.
Press cranberry mixture through a sieve; discard skins and seeds.
Combine cranberry mixture, water, and remaining ingredients; stir well.
Pour into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour, if desired.
Scoop sorbet into individual dessert bowls.
Chef
