Cranberry Chambord Sorbet |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The Chambord adds a berry flavor to the sorbet; for a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use grape juice. What a special holiday treat! from High Cotton Food Styling and Photography Plan Ahead! Needs to cool and freeze. Ingredients:
1 (12 ounce) bag fresh cranberries, divided |
2 cups water |
1 cup sugar |
1/2 cup chambord raspberry liquor (raspberry flavored liquer) or 1/2 cup cointreau liqueur or 1/2 cup orange juice or 1/2 cup grape juice |
sugar covered cranberries (optional) |
Directions:
1. Combine cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped. Add the liqueur; remove from heat.
2. Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard solids. Chill strained liquid in the refrigerator for at least 2 hours.
3. Pour mixture into the canister of an ice-cream freezer and freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork).
4. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Remove from freezer 10 minutes before serving. Garnish with cranberries rolled in sugar, if desired.
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