Here’s something for the holidays – a sorbet that works well as a sorbet course, a dessert, or an alternative partner to the Thanksgiving or Christmas turkey. Cranberries are tart and beguiling – an explosion of flavour, and the sorbet is the same.
If you want to add a bit of orange, you can do so by substituting 150 ml orange juice for 150 ml water.
Murphys Cranberry Sorbet
- 260 g sugar
- 400 ml water
- 450 gm fresh or frozen cranberries
- 150 ml cranberry juice
- Cook the water, sugar and cranberries together until they reach a low boil.
- Cover and cook for 15 minutes.
- Remove from the heat.
- Use a blender or hand blender to blend until smooth.
- Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible.
- Cover and refrigerate until it is completely cool.
- Add the cranberry juice.
- Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes.
- Transfer to a freezer-proof container and freeze until it is solid.
- Otherwise, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
- Remove from freezer and allow to thaw for about 15 minutes before serving.
Yield: 8 Servings
This entry was posted on Wednesday, November 26th, 2008 at 12:42 pm and is filed under Sorbet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.