Cranberry Chambord Sorbet

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

• garnish

•  sugar covered cranberries (optional)

Directions

1. 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.
2. 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.
3. 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).
4. 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.