This sweet-tart sorbet is a refreshing ending to a hearty fall meal, with bright, fresh cranberry flavor. Serve with homemade vanilla wafers — the crisp texture and buttery flavor will complement the sorbet perfectly.
Tart Cranberry Sorbet
2 cups (8 oz./250 g.) cranberries
1/2 cup (4 fl. oz./125 ml.) cranberry juice
1 1/2 cups (10 1/2 oz./330 g.) superfine sugar
In a small saucepan over medium-low heat, heat the cranberries and cranberry juice, stirring occasionally, until the cranberries pop, 5-7 minutes. Stir in the sugar until it has dissolved. Let cool, cover and refrigerate until well chilled, about 2 hours.
Pour the cranberry mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Serve right away. Serves 4.
Find more recipes inspired by the season’s bounty in our book Cooking from the Farmers’ Market, by Jodi Liano and Tasha De Serio.