Cranberry And Vanila Sorbet Recipes
CRANBERRY SORBET
This recipe was found in the 2001 As You Like It Cookbook. Preparation time does not include the time needed for the finished mixture to freeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 13m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
- Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
- Remove from heat, add remaining 2 cups of orange juice & mix well.
- Pour mixture into a flat plastic 2-quart container & place in the freezer.
- When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
- Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.
Nutrition Facts : Calories 173.9, Fat 0.2, Sodium 98.4, Carbohydrate 44, Fiber 0.9, Sugar 40.9, Protein 0.6
CRANBERRY SORBET
Categories Blender Ice Cream Machine Dessert Thanksgiving Frozen Dessert Cranberry Lemon Orange Fall Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings (about 1 1/2 qt)
Number Of Ingredients 8
Steps:
- Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
- Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
- Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
- Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.
CRANBERRY SORBET
Categories Dessert No-Cook Kid-Friendly Low Sodium Cranberry Vegan Gourmet Small Plates
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.
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.
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CRANBERRY VANILLA SORBET
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- Cook cranberries in water with the vanilla bean until the cranberries are soft and begin to pop. Remove vanilla bean and set aside. Sieve the berries or run through a food processor then sieve out skins and seeds. Place back in saucepan and add sugar, juice, and vanilla bean. Cook for another five minutes. Remove from heat, add vanilla extract if you are not using a vanilla bean, and chill.
- When you are ready to freeze the cranberry mixture, remove vanilla bean. The bean can be used again. Process in an ice cream maker according to manufacturer’s instructions or, freeze in a shallow pan. When mixture is frozen, run through the food processor and freeze again until about 10 minutes before serving. Allow to soften enough to scoop into individual dishes. Garnish with mint leaves.
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