Cranberry And Orange Thyme Sorbet Recipes

CRANBERRY AND ORANGE THYME SORBET

Steps:

• Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.

COSMOPOLITAN SORBET

Steps:

• Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.
• Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.

CRANBERRY-ORANGE SORBET

Steps:

• Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
• Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
• Stir in the orange juice and liqueur.
• Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.