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Author Notes: My favorite part of Thanksgiving is the cranberry sauce. For this recipe, I took the flavors from my favorite cranberry sauce recipe and combined them to make a cranberry sorbet. And because everyone loves an ice cream float or soda, I added some ginger beer. You can also use ginger ale for a milder, tamer flavor, but I prefer the burn of ginger beer to offset the sweetness of the sorbet. - roseinparis
- 1 cup water
- 1 3/4 cups sugar
- 1 cinamon stick
- 2 cloves
- the zest of one orange
- 1 inch pieces giner
- 2 cups fresh cranberries
- 1 cup orange juice (preferably freshly squeezed)
- 4 cans ginger beer or ginger ale
- Create a syrup with the first six ingredients, bring to a boil, then reduce the heat to low and steep for 20 minutes. Add the cranberries and cook until they all burst, 5-10 minutes. Remove from the heat, press and strain through a chinois. Stir in the orange juice and allow to cool before freezing in an ice cream machine. Firm up in freezer for at least 2 hours. Put two scoops of sorbet into 6 glasses. Top with ginger beer or ale and serve with a tall spoon and a straw.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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