Guest authorGarrettcame over to make this cranberry sorbet for us the other day, so good!
Even in bone-chilling weather.
~Elise
I’ve gone a bit cranberry crazy at the moment.
Elise Bauer
Off the deep end.
You see, it’s 35F outside and I have my ice cream machine running.
Adore them, in fact.
Elise Bauer
Its deep garnet color and perky flavor just ring with cheer and spirit.
Cool for 10 minutes.
Working in batches, puree in a blender until smooth.
Elise Bauer
Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.
Stir in corn syrup and zest.
Cover and refrigerate until completely chilled, several hours or preferably overnight.
Process in your ice cream maker according to the manufacturer’s instructions.
Right out of the ice cream maker the sorbet will be rather soft.
Once frozen, you may need to let it sit for a few minutes at room temperature before serving.
