Creamy Cranberry Sorbet

I almost didn’t post this recipe because it isn’t seasonally appropriate. Cranberry is more of a fall or winter flavor.

But in truth, I need to post something this month if I want to keep up my new year’s resolution of posting here once a month. It’s 10:07 PM on May 31^st as I write this post. This recipe’s all I’ve got.

This sorbet is dense and creamy, the natural result of pectin-rich cranberries blended with just a few other ingredients. I made a very large batch of it for Hanukkah, and half a year later, there’s still a little bit in the freezer. Don’t get me wrong; it’s delicious. It’s just so heavy, and I can’t eat it all the time.

Recently, I found a description online for how to turn fruit puree into juice. I think doing that would help produce a lighter, more refreshing sorbet.

For now, please enjoy this dense and creamy sorbet. It’s zippy, sweet, and tart, with just the right amount of orange juice to mellow out any bitterness from the cranberries. This is definitely the type of sorbet you should serve in an ice cream cone.

Cranberry Sorbet

Ingredients

· 680 g raw cranberries (24 oz, or ~3 cups)

· 355 g orange juice (1 ½ cups; storebought OK)

· 5 g xanthan gum (1 tsp; optional, helps with smoothness)

· 60 g light corn syrup (½ cup)

· 532 g water (2 ¼ cups)

· 532 g sugar (2 ½ cups)

· 3 g salt (½ tsp)

Directions

1. Mix 1 tsp xanthan gum and ½ tsp salt into 2 ½ cups sugar to disperse evenly.

2. Add all ingredients into a pot, including the sugar mixture, and bring to a boil.

3. Cover and lower to a simmer. Cook until you hear the cranberries start to pop.

4. Let cool. Then, blend everything in a blender and strain the mixture to make sure it is smooth.

5. Churn the sorbet base in your ice cream machine until it looks frozen, smooth, and creamy, then pack it up and store it in the freezer. This recipe is enormous, so I recommend churning it in two or even three batches. Lasts for at least half a year, apparently.

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