Cranberry Chambord Sorbet
- Yield 6 servings
- Prep 15 mins
- Cook 15 mins
A heady undercurrent of black raspberry liqueur and cranberry flavors hallmark this grown-up sorbet.
For a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use concord grape juice.
- 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)
- 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.
- Add the liqueur; remove from heat.
- 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.
- 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