Cranberry Pineapple Sorbet

Recipe by Sydney Mike
READY IN: 10mins
SERVES: 6
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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