Cranberry and Vanila Sorbet
- Reviews 1
Ready In: 45 mins
Serves: 8
Ingredients
- 3 cups cranberries (1 12 ounce package)
- 2 1⁄2 cups water
- 2 cups sugar
- 1⁄2 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- 1⁄2 cup lemon juice
Directions
- In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10 more minutes or until cranberries pop. Cool to room temperature.
- Remove vanilla bean.
- Working in batches puree mixture in a blender and then strain into a large bowl discarding solids. Stir in lemon juice. Refrigerate for 4 hours or overnight or until chilled.
- Transfer mixture to ice cream maker and process according to directions. Transfer to a container, cover and freeze.
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