"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
A bit late this week, but it happens to the best of us.
Cranberry-Orange Sorbet is extremely good, I’ve made it a few times before. Unfortunately, it usually irritates my mouth, something about all that acidity, but it didn’t bother me this time.
It’s a real favorite of my mom and has an amazing color. From David Leibovitz’s The Perfect Scoop.
Cranberry-Orange Sorbet – makes about 1 quart (1 liter)
1 1/2 cups (180 g) cranberries, fresh or frozen – I used frozen to great success
1 cup (250 ml) water
3/4 cup (150 g) sugar OR ~1/2 cup honey – I used honey to great success
Grated zest of 1 orange
1 1/2 cups (375 ml) freshly squeezed orange juice (from 5 or 6 oranges)
1 or 2 teaspoons Grand Marnier or Cointreau or Triple Sec (optional)
Heat the cranberries, water, sugar, and zest in a medium, nonreactive saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.
Pass the cranberries and their liquid through a food mill fitted with a fine disk, or puree them in a blender or food processor or stick blender and then press the puree through a sieve to remove any large bits of cranberry skin (this is important, because the bits of cranberry skin are not tasty). Stir in the orange juice and the liqueur, if using.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.