Cranberry Lime Sorbet

Recipe by: Sally Sampson | from Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

Cookstr

Course: Dessert

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Brilliant pastry chef Paige Retus taught me how to make this wonderfully tart sorbet without the aid of an ice cream machine. I have been making it for years and years for all sorts occasions, but without fail at Thanksgiving. I didn’ know it could be improved upon, but the texture is even better with an ice cream machine. I like to serve this with dark chocolate cookies.

Yield: MAKES 1½ TO 2 PINTS

INGREDIENTS

1 cup white sugar
2½ cups water
2½ cups cranberries, picked over for leaves
¾ cup fresh lime juice or orange juice
Zest of 1 lime

Directions

Place the sugar and 1 cup of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil.

Cook until the cranberries pop, about 4 minutes.

Set aside to cool.

Place in a blender and puree until smooth.

Add the remaining ½ cups water, lime juice and lime zest to the blender and puree.

Cover and refrigerate until the mixture reaches 40°F.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Calories 163kcal (8%)

Sodium 4mg (0%)

Total Carbohydrate 42g