Cranberry Orange Sorbet

CRANBERRY ORANGE SORBET (4-1 CUP SERVINGS)

So...I got an ice cream attachment for Christmas! I knew you would be jealous! Thanks Mom H! This was my first attempt to make something with it and it turned out wonderfully. It was the perfect balance of tart and sweet. Next time I will put some orange zest in just before I prepare the batter. Please follow your ice cream maker's instructions to make modifications as necessary.

Cranberry Orange Cranberry Orange Sorbet

4 cups cranberries - washed, and picked over
1 orange - juiced - yielded about a ½ cup

SIMPLE SYRUP

1 cup water
1 cup sugar

The night before the big freeze, I put the freezer bowl in the freezer, and the airtight dish that was going to house this glorious stuff when all was said and done.

In a food processor add whole cranberries and orange juice. Combine until pureed and smooth. Now comes the tedious part. Strain the cranberry orange sauce into a small bowl with a lip, discard the pulp. Continue this process until all juice is extracted. This process yielded just over 1 cup for me, and my husband/ sous chef. Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.

For the simple syrup add the water and sugar to a small sauce pan and bring to a boil over medium-high heat. Stir occasionally, and cook until sugar is completely dissolved, about 10 minutes. Remove from heat and place in an ice bath until chilled. Place in an air tight container, and put in refrigerator for the next day.

Day 2 - set up ice cream maker according to manufacturer directions. Add cranberry juice and 1 ¼ cup simple syrup to freezer bowl. Mix for about 11 minutes or until desired consistency has been reached. Place immediately in chilled storage bowl, and freeze (you put this in the freezer last night). Wait at least 2 hours for flavors to combine before serving. Use any leftover simple syrup for mixed drinks. Well?...you have to use it up right? Waste not, want not? OK, do whatever you want with the stuff.

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