Make Ahead

Cranberry and GingerĀ Floats

November 10, 2010
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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.

See what other Food52ers are saying.

0 Reviews