This cranberry sorbet is a refreshing cold treat that, thankfully, is easy to make during the “hectic” holiday season. This delicious frozen dessert will be appreciated by all.
The slightly tart taste of the sorbet makes it a great palate cleanser between courses.
- 1 pound frozen strawberries
- 3 cups fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice
OR filtered water - 1/3 cup raw honey, or more to taste
Add frozen strawberries and cranberries to a medium saucepan along with juice (or water). Bring to a simmer over medium heat.
When berries have thawed enough, stir them – continuing to cook until cranberries are soft and burst open.
Remove from heat and stir in honey until dissolved and mixture is thickened. Allow mixture to cool a few minutes. Transfer to a blender or food processor and puree.
Pour pureed berry mixture into a bowl and place in fridge to cool for at least 2 hours.
Once chilled, pour mixture into ice cream maker and freeze according to manufacturers instructions (anywhere from 20 to 30 minutes or so).
Transfer to freezer-safe container and place in the freezer until ready to eat.
Makes 1 1/2 quarts.
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