Best Cranberry Port Sorbet Recipes

Cranberry-Port Sorbet image

Provided by Martha Stewart

Time 4h

Yield Makes 3 cups

Number Of Ingredients 5

12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice

Steps:

Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

CRANBERRY-PORT SORBET image

Yield 3 Cups

Number Of Ingredients 6

12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long)
1 tablespoon fresh lemon juice

Steps:

Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest. Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.) Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.