I have to stop and take a small break writing about Toronto because I have to give homage to my beautiful camera that took this stunning photo of Cranberry Sorbet that I made thanks to The Ultimate Ice Cream Book. My camera died on the plane ride back to BC. I bought it for this foodie journey I am on and it has given up the foodie ghost. I feel lost and alone without it.
I love sorbets. When you do not want the heaviness of ice cream and want some serious tang on your tongue, sorbets are the way to go.
For this recipe you will need 2 cups of fresh cranberries. I personally used frozen and had them frozen when I made the sorbet.
You will also need 1 cup plus 2 tbsp sugar, 1 1/2 cup cranberry juice (or red wine if you prefer) and 1 cup water.
Also: 1/4 tsp salt.
Place cranberries, sugar, juice, water and salt in a large heavy saucepan.
Stir over medium heat until sugar dissolves and mixture comes to a simmer.
Cook for another 2 minutes or until the cranberries pop and begin to soften.
Remove from heat and allow mixture to cool slightly.
Puree in blender in 2 batches.
Pass puree through food mill…
… to remove skins or through a strainer. Cover and refrigerate overnight.
Stir mixture and then slowly add 1/2 to ice cream machine.
Churn for at least 20 minutes a batch until the ice cream machine groans and complains. This recipe makes 2 batches.
Reg put it best, “It tastes like frozen cranberry sauce!” Which is not necessarily a bad thing, it is just not something I necessarily want to have every night.
Next time I would make it with real strawberry juice. I think the red wine would be too strong. I have been using the sorbet in smoothies all the time and it adds fantastic bold flavour.
I give this recipe four out of five wooden spoons.