Cranberry And Vanilla Bean Sorbet
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan
2
Scrape in seeds from vanilla bean
3
Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves
4
Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes
5
Cool to room temperature
6
Remove vanilla bean from cranberry mixture
7
Working in batches, puree cranberry mixture in blender
8
Strain into large bowl; discard solids
9
Stir in lemon juice
10
Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight
11
Transfer cranberry mixture to ice cream maker and process according to manufacturer's instructions
12
Transfer sorbet to container; cover and freeze
13
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan
14
Scrape in seeds from vanilla bean
15
Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves
16
Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes
17
Cool to room temperature
18
Remove vanilla bean from cranberry mixture
19
Working in batches, puree cranberry mixture in blender
20
Strain into large bowl; discard solids
21
Stir in lemon juice
22
Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight
23
Transfer cranberry mixture to ice cream maker and process according to manufacturer's instructions
24
Transfer sorbet to container; cover and freeze