Cranberry Sorbet
Cranberry Sorbet is one of those unexpected summer time treats that make a change to the berries often used this time of year. Tart, sweet and Americas original super fruit, US Cranberries offer a zing that makes this simple sorbet recipe pop. Simple to make with or without an ice cream maker, a summer cranberry sorbet makes a great addition to smoothies, cocktails, party punches and cool summer treats. A batch of cranberry sorbet will stay fresh in your freezer for up to 2 weeks, but trust me it wont be around long enough to worry expiration dates.
Ingredients
| Frozen cranberries | 4 Cup (64 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Simple syrup | 3 Cup (48 tbs) | |
| White granulated sugar | 1/2 Cup (8 tbs) | |
| Fresh lemon juice | 1/2 Cup (8 tbs) | |
| Fresh orange juice | 1/2 Cup (8 tbs) | |
| Zest of orange | 1/2 Large | |
| Egg white | 1 Large |
Directions
MAKING
1. Add the water and sugar to a medium saucepan and warm.
2. While it warms, add the frozen cranberries to a colander and rinse with warm water to soften, and then add them to the warm water and sugar mixture in the saucepan.
3.Turn up the heat to a gentle boil and add the orange zest, and then cook for 15 minutes, or until the skins start to burst on the cranberries.
4. Remove pan from the heat and then pass cranberry mixture through a mesh sieve to remove the skins, and then allow the blend to steep until room temperature. When cooled, store in the fridge for 2 hours or until cold.
5. Into a blender, add the cranberry mixture, simple syrup, lemon juice, and orange juice. Blitz until fully blended.
6. Whisk the egg white until fluffy but not stiff, and then add it to the blender and blitz until fully blended.
7. Pour the contents into an ice cream maker to freeze, or pour into 2 freezer safe containers and cover with plastic wrap to keep them airtight. Return to them every 2 hours to stir until set.
SERVING
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 445Calories from Fat
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 68 mg2.83%
Total Carbohydrates 111 g37%
Dietary Fiber 1 g4%
Sugars 105 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
