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Cook1 hr 30 mins
This recipe is from the November 2001 issue of Gourmet Magazine. This sorbet keeps one week in the freezer.
- Bring sugar and water to a boil in a 3 quart heavy saucepan, stirring until the sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed- 8 to 10 minutes.
- Pour mixture through a large sieve into a bowl, gently pressing on the solids to extract liquid (without forcing the pulp through the sieve), and discard the solids.
- Cool cranberry syrup mixture, then chill, covered until cold.
- Stir in vodka, lime juice, and cointreau and freeze in an ice cream maker. Transfer to an airtight container and put in the freezer to harden.