Cranberry and Vanilla Bean Sorbet
Adapted from Epicurious; Bon Appétit November 2009.
Total Steps
3
Ingredients
6
Tools Needed
4
Ingredients
- 12.0 ounce package fresh or frozen cranberries (about 3 cups)
- 2.5 cups water
- 2.0 cups sugar
- 0.5 teaspoons coarse kosher salt
- 1.0 vanilla bean, split lengthwise
- 0.25 cups fresh lemon juice
Instructions
Step 1
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in a large heavy saucepan. Scrape in seeds from the vanilla bean and add the split bean to the mixture. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer until cranberries pop and are soft, stirring occasionally. Cool to room temperature.
Step 2
Remove the vanilla bean from the cranberry mixture. Working in batches, puree the cranberry mixture in a blender. Strain the puree into a large bowl, discarding any solids. Stir in the lemon juice. Refrigerate the cranberry mixture until well chilled.
Step 3
Transfer the chilled cranberry mixture to an ice cream maker and process according to manufacturer’s instructions. Transfer the sorbet to a container, cover, and freeze.