Gigis Cranberry Sherbet Recipes

CHRISTMAS SHERBET PUNCH

Steps:

• Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.

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.

GIGI'S OVEN BAKED DOUGHNUTS

Steps:

• Soften yeast in lukewarm water.
• Scald milk and pour over shortening, sugar and salt.
• Cool to lukewarm.
• Add yeast, beaten eggs, flour and spices.
• Let double in size.
• Roll out to 1/2 inch thickness.
• Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
• Bake at 400 degrees for 20 minutes.
• Spread with butter and sprinkle with sugar while warm.

CRANBERRY BUTTERMILK SHERBET

Steps:

• In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

CRANBERRY SHERBET

Steps:

• In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

SHERBET

Steps:

• Remember that everything you use for this recipe must be absolutely dry or the sherbet will not work.
• Sift the icing sugar into a bowl.
• Add citric acid and bicarbonate of soda and mix well.
• Grind the contents to a fine powder with the back of a spoon.
• Store in an airtight container.
• Sprinkle on ice-cream or add a couple of teaspoons to a glass of water for a refreshing drink.

CRANBERRY ORANGE SHERBET

Steps:

• Soften gelatin in 1/2 cup of cold water.
• In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
• Add gelatin mixture to hot cranberries, & stir until completely dissolved.
• Remove from heat & cool.
• Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
• Add cream, & continue blending until well mixed.
• Pour mixture into refrigerator tray, & freeze until slushy.
• Remove from tray & beat mixture at high speed until thick & creamy.
• Put back in refrigerator tray & freeze until firm.