Cranberry & Vanilla Bean Sorbet
12 oz Fresh Cranberries.
1 Vanilla Bean.
2½ cups Water.
2 cups Sugar.
¼ cup Fresh Lemon Juice.
Cranberry & Vanilla Bean Sorbet.
Fresh Cranberries, [scraped] Vanilla Beans/Pod & Simple Syrup.
Bring to a boil & reduce to a simmer for 10 minutes [or until the berries pop/soften].
Discard the Vanilla Pod and in batches, "pulse" the mixture in 1 second intervals [cautiously] or the pressure inside the blender will cause the mixture to redecorate your kitchen. After a 5-8 pulses, blend slowing, gradually increasing the speed until the berry mixture is smooth.
Strain the mixture, catching the seeds and any possible pulpy bits.
Add 1/4 cup Fresh Lemon Juice. Once cooled, chill for 4 hours (or overnight) in the refrigerator.
Follow the instructions of your ice cream maker and give the cranberry vanilla bean a whirl for 30 minutes or so.
It's not gonna solidify fully but it will resemble soft ice cream. Transfer the semi frozen sorbet into a container and freeze to the desired consistency.
The final product ready for consumption.
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