Indian Rock's Cranberry Sorbet
|Water||355 Milliliter (1.5 Cups)|
|Sugar||355 Milliliter (1.5 Cups)|
|Fresh cranberries||1 Pound (455 Gram)|
|Fresh orange juice||120 Milliliter (1/2 Cup)|
|Fresh lemon juice||60 Milliliter (1/4 Cup)|
|Raspberry liqueur||15 Milliliter (15 Milliliter)|
Make a syrup by combining the water and sugar in a nonreactive saucepan and bringing it to a boil.
Add the cranberries and orange juice and simmer until the berries burst from their skin, 25-30 minutes.
Remove from the heat, puree in a food processor, and strain through a fine sieve to remove the skins.
Then combine the cranberries, lemon juice and raspberry liqueur.
Beat egg white until stiff, blend into the puree and freeze.