Duo Of Chocolate And Cranberry Sorbets Recipes

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DUO OF CHOCOLATE AND CRANBERRY SORBETS



Duo of Chocolate and Cranberry Sorbets image

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup sugar
1/4 cup unsweetened cocoa powder
3 cups water
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 cups fresh or frozen cranberries
1 1/4 cups sugar
1 1/4 cups water
1/2 cup frozen cranberry juice concentrate
1 teaspoon fresh lemon juice
2 tablespoons grated orange peel
Orange slices or orange peel strips (optional)

Steps:

  • Whisk sugar and cocoa in heavy large saucepan until blended. Whisk in 3 cups water; add chocolate. Bring mixture just to boil over medium-high heat, whisking constantly. Reduce heat to medium; simmer 1 minute, whisking occasionally. Remove from heat; strain into medium bowl. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; freeze until solid, at least 6 hours. (Can be made 1 week ahead. Keep frozen.)
  • Combine first 5 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes. Puree in batches in blender until smooth. Strain into medium bowl. Mix in grated orange peel. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Can be made 1 week ahead. Keep frozen.)
  • Scoop chocolate and cranberry sorbets into dessert bowls. Garnish with orange slices, if desired.

CRANBERRY SORBET



Cranberry Sorbet image

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

1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice
Garnish: fresh mint sprigs
Special Equipment
an ice cream maker

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.

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