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 3/4 cups
the zest of one orange
1 inch pieces
orange juice (preferably freshly squeezed)
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.
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