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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is from the November 2001 issue of Gourmet Magazine. This sorbet keeps one week in the freezer. Ingredients:
2 cups white sugar |
2 cups water |
5 1/3 cups fresh cranberries (you can subsitute frozen but do not thaw them) |
1/4 cup vodka |
1/4 cup lime juice |
2 tablespoons cointreau liqueur or 2 tablespoons orange liqueur |
Directions:
1. Bring sugar and water to a boil in a 3 quart heavy saucepan, stirring until the sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed- 8 to 10 minutes.
2. Pour mixture through a large sieve into a bowl, gently pressing on the solids to extract liquid (without forcing the pulp through the sieve), and discard the solids.
3. Cool cranberry syrup mixture, then chill, covered until cold.
4. Stir in vodka, lime juice, and cointreau and freeze in an ice cream maker. Transfer to an airtight container and put in the freezer to harden.
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