Wednesday, November 16, 2011

Cranberry & Vanilla Bean Sorbet

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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