Unusual recipes

Cranberry and Vanilla Bean Sorbet

Cranberry and Vanilla Bean Sorbet

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  • 1 12-ounce package fresh or frozen cranberries (about 3 cups)
  • 1/2 teaspoon coarse kosher salt
  • 1 vanilla bean, split lengthwise
  • 1/4 cup fresh lemon juice

Recipe Preparation

  • Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.

  • Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.

  • Transfer cranberry mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze.

Recipe by Jill Silverman Hough,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains the following: Calories (kcal) 220.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 56.3 Dietary Fiber (g) 1.5 Total Sugars (g) 54.3t Net Carbs (g) 54.8t Protein (g) 0.0Reviews Section

Watch the video: Cranberry Sorbet - Superfoods (May 2022).


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