Cranberry Sorbet

Adapted from recipe by Tessa Kiros from

Falling Cloudberries

Makes approximately 1.25 litres

Vegan


500g (1 lb) cranberries, fresh or frozen

1-1/2 cups (345g) caster sugar

3-1/2 cups water

2 tablespoons orange-flavoured liqueur (optional)


Put the washed cranberries into a pot with the water and sugar.  Stir constantly while you bring up to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, or until the berries are soft.

Puree using an immersion blender, strain, and set aside to cool completely.  Refrigerate overnight.

Next day, add the liqueur (if using), and then process in your ice cream maker according to manufacturer's instructions.
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