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Saturday, December 4, 2010

Cranberry Sorbet


Looks like a big tongue.  Left overs from Thanksgiving tossed together with some simple syrup transforms boring to brilliant.  The basic simple syrup recipe keeps refrigerated in a clean bowl for a month.  I usually 4x the recipe for spontaneous sorbet.

Part One

Cranberry Sauce
from The American's Test Kitchen Family Cookbook
adapted

3/4 cup sugar
1 cup water
1/4t sea salt
12oz fresh cranberries

~ bring sugar, water and salt to a boil in non-reactive saucepan medium heat
~ stir to dissolve sugar
~ stir in cranberries and simmer to thicken
~ 10 minutes berries will begin to pop
~ remove from heat and cool to room temperature

Part Two

Cranberry Sorbet
from Me

1 cup left over cranberry sauce
1 1/2 cup simple syrup (see other sorbet recipes)
1t lemon juice
splash vodka

~ combine all ingredence
~ freeze according to manufactures directions

If you prefer a smooth sorbet, put all ingredient in blender and blend until smooth before freezing.

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