CRANBERRY AND ORANGE THYME SORBET
Provided by Jerry Traunfeld
Categories Dessert Freeze/Chill Thanksgiving Frozen Dessert Cranberry Orange Vegan Thyme Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart, 8 servings
Number Of Ingredients 6
Steps:
- Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.
COSMOPOLITAN SORBET
Categories Vodka Ice Cream Machine Fruit Dessert Freeze/Chill Cranberry Fall Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.
- Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.
CRANBERRY-ORANGE SORBET
Make and share this Cranberry-Orange Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
- Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
- Stir in the orange juice and liqueur.
- Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 813.5, Fat 0.9, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 206, Fiber 7.3, Sugar 186.9, Protein 3.2
REFRESHING CRANBERRY SHERBET
Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY ORANGE SHERBET
Sherbets made in the refrigerator used to be common when I was growing up -- Here's an orange & cranberry combination made just that way! Preparation time does not include the time needed for the sherbet to freeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 20m
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- Soften gelatin in 1/2 cup of cold water.
- In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
- Add gelatin mixture to hot cranberries, & stir until completely dissolved.
- Remove from heat & cool.
- Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
- Add cream, & continue blending until well mixed.
- Pour mixture into refrigerator tray, & freeze until slushy.
- Remove from tray & beat mixture at high speed until thick & creamy.
- Put back in refrigerator tray & freeze until firm.
Nutrition Facts : Calories 254.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 15.8, Sodium 25.1, Carbohydrate 48.2, Fiber 1.6, Sugar 44, Protein 7
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