Cranberry and Vanilla Bean Sorbet

Ingredients

12 ounces package fresh or frozen cranberries (about 3 cups)
2 1/2 cups water
2 cups sugar
1/2 teaspoon coarse kosher salt
1 vanilla bean, split lengthwise

Preparation

1
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.
2
Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.
3
Transfer cranberry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze.

Tools

About

Adapted from Epicurious; Bon Appétit November 2009.

Yield:

8 servings

Added:

December 10, 2009

Creator:

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