Cranberries are associated with the meals that are typically served for Thanksgiving and Christmas. Fresh cranberries are available during the fall months and they complement the flavors of turkey and other poultry dishes. This cranberry-cider sorbet is an interesting twist. It is easy to make and fat free.
Cranberry Cider Sorbet
Preparation time: 10 minutes
Cooking time: 41/2 hours chilling time
Yield: About 1 quart
1-1/2 cups cranberry juice
1-1/2 cups apple cider
1-1/4 cups sugar
2 tablespoons freshly squeezed lime or lemon juice
Combine the cranberry juice, cider, and sugar in a medium-sized saucepan. Whisk together and place over medium heat, whisking occasionally until the sugar is dissolved. Remove the pan from the heat and stir in the lime or lemon juice.
Pour the mixture into a clean container and refrigerate until very cold, at least 4 hours or overnight.
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
The sorbet may be served immediately or scraped into an airtight container and chilled in the freezer for 2 to 4 hours to firm it up.
Per serving (1/2-cup): Calories 172 (From fat 0); Total fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 44g (Dietary Fiber 0g); Protein 0g;.
When you pack your ice cream or sorbet into a container and freeze it after churning, you’re ripening the dessert. The rest in the freezer allows the texture to firm up and the flavors to meld. Some people like their ice cream or sorbet fresh from the machine, others prefer it after ripening. Hold a mini taste test and see which you prefer. It’s a tough job, but someone’s got to do it.
You can make this sorbet with just cranberry juice or just cider; either way, it’s a great holiday dessert.