Cranberry-Raspberry Sorbet
This is actually a recipe re-posting. I first put this on the blog two years ago, intertwined with a post about cancer. I think this recipe deserves its own page, untainted by disease, so here it is. Go make it. It is good enough to post twice.
This recipe initiated years ago when I used to host Fakesgiving. I had a Thanksgiving dinner party the week before real Thanksgiving with a wonderful group of friends. It was a chance to celebrate with a whole different group than we would see on the holiday itself. It was also a great opportunity for me to try out some recipes without risking ruining the Thanksgiving meal. If Fakesgiving didn't go all that well, we could regroup and eat our favorites with our families in just five days.
These events invariably lasted until about 4 in the morning and usually involved a wine bottle count that was higher than the head count. I also gained some new stuffing recipes and made up this sorbet recipe in the process.
Unfortunately, Fakesgiving has gone the way of the Dodo for now. Maybe it will see a resurgence in the future, but I can't help but think of those magical, laughter-filled nights when I make this sorbet.
This also happens to be one of the most beautiful sorbets I have ever seen. The color is almost impossibly red. It is a bit tart, the perfect antidote to a massive Thanksgiving or Christmas meal. This is a wonderful light dessert on its own or an excellent compliment to a rich cheesecake or flourless chocolate cake. I have served it with both over the years with terrific results.
Cranberry Raspberry Sorbet
2 (12 oz) bags fresh cranberries
2 cups sugar
2 cups water
pinch of salt
3 (20 oz) large bags frozen raspberries, thawed
In a medium saucepan over medium heat, combine the cranberries, sugar, water and salt. Cook until the cranberries pop and the entire mixture is bright red. Remove from the heat and cool about 5 minutes.
Place the raspberries in a blender and process until the smooth. Run the mixture through a coarse sieve to remove the seeds.
Combine the two mixtures and process in batches in the blender until smooth (being very careful of the hot cranberry liquid).
Cool in the refrigerator about 2 hours or until completely chilled through. Process in an ice cream maker, following manufacturer’s instructions.
Cranberry Raspberry Sorbet
2 (12 oz) bags fresh cranberries
2 cups sugar
2 cups water
pinch of salt
3 (20 oz) large bags frozen raspberries, thawed
In a medium saucepan over medium heat, combine the cranberries, sugar, water and salt. Cook until the cranberries pop and the entire mixture is bright red. Remove from the heat and cool about 5 minutes.
Place the raspberries in a blender and process until the smooth. Run the mixture through a coarse sieve to remove the seeds.
Combine the two mixtures and process in batches in the blender until smooth (being very careful of the hot cranberry liquid).
Cool in the refrigerator about 2 hours or until completely chilled through. Process in an ice cream maker, following manufacturer’s instructions.
2 comments:
I LITERALLY just came to your blog after searching for sorbet recipes, no joke. We bought an ice cream maker for my brother- and sister-in-law, and I was planning to package it with ingredients for a good recipe. And then voiala, here it is! I love that we're on the same page so freakin' often. Happy Thanksgiving, my dear.
Holly! How awesome is it that you are back to blogging!
I just wanted you to know that I love this blog, the recipes, the photos and of course YOU!
http://paddycakepaddycakejakersmom.blogspot.com/
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