Cranberries have myriad functions in giving you a good taste. Served mainly in Thanksgiving with Roasted Turkey, the tangy sour flavor of it enhances all of your senses and gives the meal flavor balanced. But have you ever thought of cranberries combined with lemon juice? That devil double sour won’t let you forget it after a meat day. This following recipe originates from Simply Recipe but I modified it a little bit, just to reduce the overwhelming sour flavor of the original recipe. It’s not a bad idea if you serve your sorbet with dry cranberries.
– 3 cups thawed frozen or fresh cranberries
– 1 2/3 cups sugar
– 1 1/2 cranberries juice
– 1 tsp salt
– 1 3/4 tbsp light corn syrup
– 3/4 cup water
– 1 tsp lemon zest
– Put all the ingredients, except the corn syrup and lemon zest, in a medium deep pan and boil for about 15 – 20 minutes until the cranberries pop up all.
– Let the cranberries sauce sit for 10 minutes for cooling down a little bit. Puree your sauce in a blender until roughly smooth. Do not over blend it or your sauce would be bitter due to the seed of the cranberries
– Pour the sauce over a mesh strainer. Use a big unslotted spoon to press the sauce to make sure most of the cranberries “flesh” are not discarded.
– Stir in the corn syrup and lemon zest. Keep your sauce overnight or 4 – 6 hours before putting it in the ice cream maker.