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.



No comments:

Post a Comment