Light sorbets and granitas are festive enough for a feast.
Cranberries, tangerines, grapefruits and pomegranates are the stars of the produce aisle this time of the year. In addition to their fabulous flavor, they’re loaded with nutrients, sporting hefty doses of vitamin C, potassium and antioxidants. A little sugar and water and cold air transform these fruits into icy, refreshing treats perfect for dessert.
For a creamy sorbet, we’ve made them in an ice cream freezer, but you can turn any of the sorbets (which are typically creamier) into granitas by bypassing the ice cream freezer and pouring the mixture in a pan, freezing, then scraping with a fork to fluff the ice crystals. Creamy or icy, you’ll find them welcome antidotes to rich holiday food.
By High Cotton Food Styling & Photography
Sophisticated and refreshing pomegranate sorbet is a light dessert.
A heady undercurrent of black raspberry liqueur and cranberry flavors hallmark this grown-up sorbet.
We love to buy fresh citrus for this granita, but any juice will work, including bottled pomegranate or blueberry.