- 1 1/2 C. water
- 1/2 C. sugar
- 1 lb. cranberries, fresh or frozen
- 1/2 C. orange juice
- 1/4 C. lemon juice
- 1 Tbs. Chambord or other raspberry liqueur
Make a syrup by combining the water and sugar in a non-corrosive pot and bring to a boil. Add cranberries and orange juice and simmer until the berries burst from their skins. This should take about 25-30 minutes.
Remove from the heat and purée in a food processor or blender. Strain through a fine sieve to remove the skins. Let cool. Combine with the rest of the ingredients.
At this point, use one of two steps. Either use an ice cream maker and follow the manufacturers instructions.
Or, place in a tall canister and put in the freezer. Freeze for 1 1/2 hours. Remove, stir and beat briefly with a whisk. Return to the freezer and repeat the beating process after another 50 minutes. You may have to repeat this three or four times. The more you beat your sorbet, the more air is being incorporated and hence the lighter the finished product.
Yield: 6 servings