Cranberry Sorbet
Cranberry Sorbet recipe
Yield
6 servingsPrep
10 minCook
35 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | pound |
cranberries
fresh or frozen |
|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
chambord
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 453.6 | g |
cranberries
fresh or frozen |
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
chambord
|
* |
Directions
Make a syrup by combining the water and sugar in a non-corrosive pot and bring to a boil.
Add cranberries and orange juice and simmer until the berries burst from their skins.
This should take about 25 to 30 minutes.
Remove from the heat and purée in a food processor or blender.
Strain through a fine sieve to remove the skins.
Let cool. Combine with the rest of the ingredients and freeze following the instructions for making Lemon Sorbet.
