Cranberry Sorbet

 
1 1/2 lbs. cranberries, fresh or frozen
3 cups apple juice
2 cups water
1 1/4 cups unbleached cane sugar (or white sugar from sugar beets)
3 T. lemon juice
 

In a medium saucepan, place the cranberries, apple juice, and water, and cook the mixture over low heat for 3-4 minutes or until cranberries begin to "pop." Remove the saucepan from the heat. Pass the mixture through a sieve that is placed over a bowl, pressing on the mixture with the back of a spoon to separate the pulp from the skins. Discard the skins, add the remaining ingredients to the cranberry puree, and stir well to combine. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Or if you do not have an ice cream maker, place sorbet mixture in a plastic container, cover, and chill for 3-4 hours or until partially frozen. Process sorbet mixture in a blender or food processor. Return the mixture to the plastic container, cover, and freeze 3 additional hours. Repeat the processing procedure, transfer back to the plastic container, cover, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett