Prep 10 mins
Cook 15 mins
The Chambord adds a berry flavor to the sorbet; for a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use grape juice. What a special holiday treat! from High Cotton Food Styling and Photography Plan Ahead! Needs to cool and freeze.
- 1 (12 ounce) bag fresh cranberries, divided
- 2 cups water
- 1 cup sugar
- 1⁄2 cup Chambord raspberry liquor (raspberry flavored liquer) or 1⁄2 cup Cointreau liqueur or 1⁄2 cup orange juice or 1⁄2 cup grape juice
- sugar covered cranberries (optional)
- Combine cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped. Add the liqueur; remove from heat.
- Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard solids. Chill strained liquid in the refrigerator for at least 2 hours.
- Pour mixture into the canister of an ice-cream freezer and freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork).
- Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Remove from freezer 10 minutes before serving. Garnish with cranberries rolled in sugar, if desired.