Cranberry Sorbet
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
- In a medium saucepan, heat the sugar with 1/2 cup (125ml) water then add the cranberries and a pinch of salt.
- Cover, and cook at a low boil for about 10 minutes, or until the cranberries are completely softened.
- Remove from heat and let the cranberries sit until room temperature, covered.
- 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.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.