Refreshing Cranberry Sherbet Recipes

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:

• 1. Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
• 2. Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 - 4 hours. Cut into chunks for serving. Will keep in freezer at least a week. Makes 6-8 servings

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.

CRANBERRY SHERBET

Steps:

• 1. Combine buttermilk, lemon juice, sugar and Karo syrup in a bowl. Mix well. Freeze until it turns to mush.
• 2. Meanwhile, place the cranberries, 1 tsp sugar and lemon zest in a small saucepan. Add a little bit of water and cook till the berries explode. Cool and mash berries.
• 3. Remove the base mix from the freezer and beat by hand until smooth. Add the berries and again beat by hand until incorporated. Return to freezer and freeze until firm.
• 4. When you serve, each portion should have on top a fresh violet, or candied violet, or violet leaf, or candied rosebud, or tiny piece of candied ginger, or a mint leaf, or a lavender leaf, or a hundred dollar bill wadded up in gold foil. Just enjoy...