Cranberry and Vanilla Bean Sorbet Recipe

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Ingredients:

Serving

12 oz cranberries (fresh or frozen )
2 1/2 cups water
2 cups sugar
1/2 tsp coarse kosher salt
1 vanilla bean , split lengthwise
1/4 cup lemon juice

Directions:

Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.
Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.
Transfer cranberry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.8 Kcal (1138 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	103.74mg	4%
Potassium	39.05mg	1%
Total Carbs	69.63g	23%
Sugars	63.89g	256%
Vitamin C	30mg	50%
Calcium	17.1mg	2%

Amount Per 100 g
Calories	131.93 Kcal (552 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	50.35mg	4%
Potassium	18.96mg	1%
Total Carbs	33.8g	23%
Sugars	31.01g	256%
Vitamin C	14.6mg	50%
Calcium	8.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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