Name: Cranberry Sorbet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups (1 litre), approximately
Ingredients: 4 cups (420 g) fresh or frozen cranberries; 1 3/4 cups (430 ml) cranberry or apple juice; 1 1/2 cups (315 g) sugar; 1/4 cup (60 ml) corn syrup

Ingredients

4 cups (420 g) fresh or frozen cranberries
1 3/4 cups (430 ml) cranberry or apple juice
1 1/2 cups (315 g) sugar
1/4 cup (60 ml) corn syrup

Preparation

In a large saucepan, combine all the ingredients and bring to boil. Cover and simmer gently for about 15 minutes or until the cranberries burst.
In a blender, purée until smooth. Strain over a bowl, if desired. Let cool. Cover and refrigerate until completely chilled, about 4 hours.
Transfer the mixture to an ice cream maker and churn for 20 minutes or according to the manufacturer’s instructions, or until the sorbet has set.
Transfer to an airtight container and freeze for 4 hours or until firm. Let the sorbet sit out at room temperature for a few minutes before serving, if needed.

Note from Ricardo

If you don’t have an ice cream maker, freeze the cranberry mixture in a glass Pyrex dish lined with plastic wrap. Unmould and remove the plastic wrap. Cut into cubes and puree in a food processor. Immediately return the sorbet to the freezer. The texture of the sorbet will be a little coarser with this method.

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Cranberry Sorbet

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Ice Cream Maker