Cranberry and Vanila Sorbet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe source: Bon Appetit (November 2009) does not include processing, refrigerating or freezing time (at least 8 hours to overnight) Ingredients:
3 cups cranberries (1 12 ounce package) |
2 1/2 cups water |
2 cups sugar |
1/2 teaspoon kosher salt |
1 vanilla bean, split lengthwise |
1/2 cup lemon juice |
Directions:
1. In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10 more minutes or until cranberries pop. Cool to room temperature.
2. Remove vanilla bean.
3. Working in batches puree mixture in a blender and then strain into a large bowl discarding solids. Stir in lemon juice. Refrigerate for 4 hours or overnight or until chilled.
4. Transfer mixture to ice cream maker and process according to directions. Transfer to a container, cover and freeze.
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