Cranberry Sorbet
About 1 quart (1L)
Inspired by Gluten-Free Girl and the Chef by Shauna James Ahern and Danny Ahern I veered quite a bit from the original recipe, which had shiso leaves and an apple added to the puree. I added a tablespoon of liqueur, which helps keep the sorbet scoopable after it’s churned and frozen. You can omit it, or replace it with another favorite spirit.
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
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.