Cranberry Chambord Sorbet
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.
- 12 oz Fresh Cranberries
- 1 cup Sugar
- ½ cup Chambord
- or ½ cup Fresh Orange Juice
- or ½ cup Orange Juice, Bottled
- or ½ cup Grape Juice
- 6 T Fresh Cranberries (optional)
- ½ cup Sugar (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 9x9-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.