Cosmopolitan Sorbet

"This recipe is from the November 2001 issue of Gourmet Magazine. This sorbet keeps one week in the freezer."
 
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Ready In:
1hr 50mins
Ingredients:
6
Yields:
1 quart
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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