Cranberry Chambord Sorbet

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 15 mins

A heady undercurrent of black raspberry liqueur and cranberry flavors hallmark this grown-up sorbet.

cranberry sorbet
Mark Boughton

For a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use concord grape juice.

Ingredients

1 (12-ounce) bag fresh cranberries, divided
2 cups water
1 cup sugar
1/2 cup Chambord liqueur (raspberry flavored liqueur) or orange or grape juice
Sugar covered cranberries (optional)

Instructions

  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.
  2. Add the liqueur; remove from heat.
  3. 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. Place strained liquid in the refrigerator to chill 2 hours.
  4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze, scraping occasionally with a fork). 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.

Recipe by High Cotton Food Styling & Photography

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