email this pageCranberry Chambord Sorbet
High Cotton Food Styling and Photography
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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.
Ingredients
Ingredients
1 (12-ounce) bag fresh cranberries, divided
2 cups water
1 cup sugar
1/2 cup Chambord liquor (raspberry flavored liquer) or orange juice
Sugar covered cranberries (optional)
Instructions
2 cups water
1 cup sugar
1/2 cup Chambord liquor (raspberry flavored liquer) or orange juice
Sugar covered cranberries (optional)
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.
2. Add the liqueur; remove from heat.
3. 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. Place strained liquid in the refrigerator to chill 2 hours.
4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork). 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.
Serves 6.
Recipe by High Cotton Food Styling & Photography, "Relish the Healthy Tale," December 2006
Nutritional Information
2. Add the liqueur; remove from heat.
3. 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. Place strained liquid in the refrigerator to chill 2 hours.
4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork). 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.
Serves 6.
Recipe by High Cotton Food Styling & Photography, "Relish the Healthy Tale," December 2006
150 calories, 0g fat, 0g prot., 26g carbs., 2g fiber, 0.5 gram sodium.
Pomegranate Chardonnay Sorbet
High Cotton Food Styling and Photography
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Ingredients
3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
1 cup chardonnay
½ cup sugar
Fresh pomegranate seeds
Instructions
1 cup chardonnay
½ cup sugar
Fresh pomegranate seeds
1. Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.
2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds. Serves 8.
Recipe by High Cotton Food Styling & Photography, "Relish the Healthy Table," December 2006.
Nutritional Information
2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds. Serves 8.
Recipe by High Cotton Food Styling & Photography, "Relish the Healthy Table," December 2006.
110 calories, 0g fat, 0g prot., 23g carbs., 0g fiber, 15mg sodium.
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