Cranberry Ice

This cranberry ice is pure, concentrated cranberry flavor frozen into a scoopable sorbet-style dessert. Fresh cranberries get boiled with sugar and water, then strained through a fine mesh sieve to extract every drop of that ruby-red juice.

Raspberry wine or liqueur stirred into the cooled juice adds a boozy sweetness that rounds out cranberry’s natural tartness. The alcohol also keeps the texture slightly softer than a standard ice, so you get clean scoops straight from the freezer instead of an icy brick.

Straining is where you need patience. Press the cooked berries firmly against the mesh to get every bit of juice and pulp through. What stays behind is just skin and seeds. What comes through is liquid garnet.

Pro Tips

• Chill the mixture thoroughly before churning. Starting with a cold base gives you a smoother, finer-grained ice.
• Freeze the loaf dish before transferring the churned ice. A cold container prevents melting around the edges.
• Sugared cranberries as a garnish are simple: roll fresh berries in egg white, then granulated sugar, and let them dry on parchment.

Variations

• Skip the wine for a family-friendly version and add extra cranberry juice or orange juice instead.
• Serve as a palate cleanser between courses at a holiday dinner.
• Fold in pomegranate seeds after churning for extra bursts of tart crunch.