As the holidays draw closer, I have decided to begin a series of holiday ice cream and sorbet recipes. Frozen desserts are loved by many people and often serve as a fun alternative or accompaniment to the traditional holiday desserts. I start today with Cranberry Sorbet.
No fruit reminds me more of the holidays than cranberries. With their bright red skin and tart insides, these small fruits are the perfect addition to any holiday spread. Usually cranberries make their appearence on the holiday table in the form of cranberry sauce. But why not finish off your filling meal with a refreshing and light cranberry sorbet?
This recipe combines the tart flavor of cranberries and pomegranate juice with notes of cinnamon, lavender, and cardamom to make an extra special holiday treat. Enjoy!
1 1/2 cups cranberries, fresh or frozen
1 cup water
3/4 cup sugar
1 (3") cinnamon stick
1/2 tablespoon dried lavender
1/2 teaspoon ground cardamom
1 1/2 cups pomegranate juice
1 tablespoon vodka
Combine cranberries, water, sugar, cinnamon stick, lavender, and cardamom in a medium saucepan and bring the mixture to a boil. Allow the mixture to boil for one minute and then remove from heat and cover. Let stand for 30 minutes.
After 30 minutes have elapsed, remove and discard cinnamon stick, then carefully transfer the cranberry mixture to a blender or food processor and puree until smooth. Press the mixture through a sieve into a medium bowl to remove cranberry skin and lavender flowers. Stir in the juice and vodka. Chill the mixture thoroughly. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.
Makes about 1 quart.
Update: My mother-in-law made this recipe with fresh, dried lavender from her garden and found the lavender flavor to be overpowering. My lavender was definitely not that fresh. So, if you are using super fresh lavender, it would be prudent to cut back the amount...probably one teaspoon would do.