Still got cans of cranberry sauce lingering in your cabinet? Transform this seemingly useless condiment into a tart & refreshing sorbet!
ingredients
yield: about a quart
- 14 oz Can (1 1/3 cups) Cranberry Sauce
- 1 Cup Water
- 1 Cup Corn Syrup
- 2/3 Cup (2-4 lemons) Fresh Lemon Juice
- Zest of 1 lemon, or to taste
- 1/8 Teaspoon Salt
- .2 oz Fresh Mint Leaves, or to taste
deviations & tips
- Swap lemon juice for fresh lime juice but don't use bottled.
- The pungency of mint can vary depending on the variety and freshness. Add a little, taste, and add more if needed.
- Serve after a spicy meal to freshen breath!
the method
Excepting the mint, add all ingredients to a food processor or blender and process until smooth. Add mint, to taste, and process until leaves are finely minced. If the leaves are too big, they'll get tangled around your ice cream maker's paddle during churning.
Make sure mint leaves are finely minced.
Refrigerate for 2 to 4 hours or until mixture is completely chilled. Churn the sorbet in an ice cream maker for 20-25 minutes or according to your manufacturer's instructions for sorbet. Mixture should resemble a thick slushie. Transfer to an air tight container and freeze for about 8 hours or until solid.
Freeze in an airtight container like this Tovolo Glide-a-Scoop Ice Cream Tub
Enjoy by the scoop or in a cocktail!
Cranberry Sauce Sorbet with Fresh Peppermint