Cranberry Sorbet

Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit.

4 cups fresh cranberries (about 1 1/2 twelve oz. bags)
2 cups water
2 cups sugar
Zest from 1 orange
Juice of 2 lemons
1/4 cup limoncello

Rinse cranberries and throw out any debris and shriveled or discolored cranberries. Place cranberries and water in a pot and bring to a boil. Cook for 8 minutes. Cranberries will pop when they cook, so cover slightly to protect from splattering. Pour hot mixture into blender with sugar and, with your hand securely holding the lid on the blender, purée until smooth. Add orange zest and continue to blend. Pour hot mixture through a sieve into a bowl. Place bowl in an ice bath to chill. While sorbet is chilling in ice bath, juice 2 lemons. Pour juice through sieve to remove seeds and pulp and add this to the sorbet. Add limoncello and stir until blended.

Chill base and then freeze in ice cream maker.
Chill mixture in ice bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.

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