A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Martha Stewart Living, November 2010
- Yield Makes 3 cups
- 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
- 3 cups water
- 1 1/2 cups sugar
- 1 cup ruby port
- 3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice
- Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
- Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
- Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.
Storage: Sorbet can be frozen for up to 1 week.
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