David Lebovitz's Cranberry Sorbet
About 1 quart (1l)
Ingredients
1/2 cup (100g) sugar
1/2 cup (125ml), plus 1/4 cup (60ml) water
12 ounces (340g) fresh or frozen cranberries (if frozen, thaw first)
pinch of salt
1/2 cup (125ml) orange or tangerine juice, preferably freshly squeezed
optional: 1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier
Method
1. In a medium saucepan, heat the sugar with 1/2 cup (125ml) water then add the cranberries and a pinch of salt.
2. Cover, and cook at a low boil for about 10 minutes, or until the cranberries are completely softened.
3. Remove from heat and let the cranberries sit until room temperature, covered.
4. Once the cranberries have cooled, puree the cranberries with any liquid and the orange juice, 1/4 cup water (60ml), and the orange-flavored liqueur, if using.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Rating ****
Rating ****