I began prep for Christmas Eve dinner this morning by making Cranberry Sorbet.
Prep time: 5 minutes
Active time: 30 minutes
Inactive time: 24 hours
- 2 cups water
- 2 cups sugar
- 1 1/2 cups unsweetened cranberry juice
- an ice cream maker, such as this
- At least 24 hours before you want to make the sorbet put the freezer bowl into, you know, the freezer.
- Combine water and sugar in a saucepan over medium heat. Stir just to get all the sugar into the water and then ignore until it boils. Let it boil for 2-3 minutes. The sugar should be completely dissolved. Cover and cool for 2 hours on a baking rack.
- Add the cranberry juice, stir to combine. Put sweetened Cranberry juice into the refrigerator until it chills to between 35° and 40°F. Or just leave it overnight.
- Retrieve the freezer base and set up the ice cream maker. Turn the ice cream maker on and pour in the cranberry juice mixture. Run for 25-30 minutes until it becomes a soft sorbet.
- Transfer to a clean container and place in the freezer for at least 2 hours. The longer you leave it in the freezer then more solid it will become.
I used ‘R.W. Knudsen Just Cranberry Juice’ for this. It is just cranberry juice (from concentrate) with no added sugar or sweeteners. I find it in my grocers “natural” food section.
Having made this in December I was able to use the back deck as a giant walk out cooler. That sped the time it took to bring the sugar syrup down from 212°F to 70°F. If you add the cranberry juice much before that some of the flavor of the cranberry will be lost. I still put the whole thing in the fridge overnight.