Tuesday, November 24, 2009

Cranberry Sorbet

We had our friends Seth and Lori for dinner Sunday night, which was a good finish to a weekend which included a 40th birthday party at Chez Papa in the city and salsa dancing, family pictures and Thanksgiving prep.

Incidentally, Chez Papa Bistro was wonderful. It's an adorable spot on 18th St. at Missouri and the goat cheese salad I had was better than anything I'd eaten in France. (Read David Lebovitz to understand why the French lack in the salad making department.)

Thing 1 loves cranberry and talked me into making this for dessert. It's adapted from Bon Appetit. If you are a cranberry fan then you will love this.

Cranberry Sorbet
1 12oz package fresh or frozen cranberries
2 1/2 c water
2 c sugar
1/2 t Kosher salt
1/4 c fresh lemon juice

Combine cranberries, water, sugar and salt in saucepan. Boil until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally. Cool to room temperature.

Working in batches, puree mixture in blender. Strain into large bowl and discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least four hours.

Transfer cranberry mixture to ice cream maker and process according to manufacturer's instructions. Enjoy.

1 comment:

Polka Dot Moon said...

I think I've gained a good 10 lbs. just reading your blog! It makes my mouth water and then the cravings kick in!!!

Now I must go burn some calories ;)