Monday, November 12, 2012

Cranberry sherbet

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I like to keep a supply of cranberries in the freezer, mostly so that I can make these cranberry pecan caramel bars any time I want. But during a recent freezer cleanout I discovered a couple bags of cranberries in there that had to be at least a year old, if not longer. Luckily cranberries do very well in the freezer so the quality of the berries was totally fine, but I figured I should use them soon. I ended up finding the perfect recipe in the November 2012 issue of Cooking Light. You might not think to make frozen desserts during the fall and winter months, but I actually think a nice fruity sherbet is a perfect dessert after a hearty hot meal.

This sherbet is on the tart side, which I love. It's also a bit boozy, due to a tablespoon of liquor in the mix. Don't leave this out - it helps keep the sherbet from getting too hard in the freezer, and it gives you an opportunity to add another dimension to the flavor of the sherbet. With its gorgeous bright color and fresh flavor, this sherbet definitely adds some happiness to these dreary days!


Cranberry sherbet
Adapted from Cooking Light, November 2012
Makes about 4 cups

1 1/2 cups water
1/3 cup sugar
3 tbs light corn syrup
1/8 tsp salt
12 oz. fresh cranberries
1 tbs liquor of choice (the recipe suggests Chambord, I used Triple Sec)
2 tsp fresh lime juice
1/4 cup heavy cream

Combine water, sugar, corn syrup, and salt in a medium saucepan. Bring mixture to a boil and cook until sugar is fully dissolved, about 1 minute. Remove saucepan and place it in a large bowl or pan filled with ice water until mixture has cooled, stirring occasionally.

Place sugar mixture, cranberries, liquor, and lime juice in a food processor or blender and process until smooth. Strain mixture into a bowl, pressing on solids to extract as much juice as possible. Discard solids. Stir cream into bowl until well mixed. If the mixture is not very cold, refrigerate it until it is well chilled before proceeding.

Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to a freezer-safe container and freeze until firm, about 3 hours.

If sherbet is in the freezer for more than a few hours, it may become too hard to scoop. In this case, let it sit outside of the freezer for about 10 minutes, until it softens enough to be scoopable.

5 comments:

  1. I am way behind on my cranberry consumption this year, but I'm thinking I should kick it off with this sherbert!

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  2. This would be an excellent palate cleanser for Thanksgiving! Yum!

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  3. The color is so vibrant. I think it would also be wonderful for Christmas time!

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  4. oh wow! love the tart, so this is definitely a recipe I'll have to try :)

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  5. What can't you do with blenders? Even condiments are best done with food processors. Fruit sherbet is what I usually give my kids during hot seasons. I frequently buy but since I saw your post, I'll take courage to make my own version! Thanks!

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