Prep 10 mins
Cook 0 mins
Frozen desserts might not be all that great during the winter months, but just think of how great they'll taste when the weather gets warmer! Preparation time does not include the time it takes to freeze, freeze & refreeze the finished product.
- Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
- Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
- Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
- Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
- Pour into metal bowl &, stir in Grand Marnier, if using it.
- Cover & freeze about 2 hours, or until frozen about 2" from the sides.
- Scrape down the frozen part, & beat with electric beater until uniform in texture.
- Return to freezer & then repeat the freezing/scraping/beating twice more.
- Freeze completely after last beating.
- To serve, spoon into dishes & garnish with a curl or two of orange zest.
I love the flavor of this sorbet. It is so refreshing and good! I did use the optional Grand Marnier. Thanks for sharing.
Just bought an ice cream maker and thought would give this a try. I used fresh pineapple and frozen cranberries. Did not have any Grand Marnier on hand. This came out very tart and could not taste the pineapple whatsoever. Expected to taste more that just the cranberries but they overpowered everything else.
Very good sorbet. I love the cranberry and pineapple together. I used frozen cranberries and fresh pineapple. I did make the sorbet in a ice cream maker took 25 minutes. I also added the grand marnier. It balanced the flavor of the fruit without over powering it. I also used berry sugar. I will be making this again as we love sorbets!