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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.