Cranberry Sorbet

Tart cranberries simmered with white cranberry juice and a little citrus zest, then churned into a bright, refreshing sorbet. Richberry makes the tartness taste sweet.

Total time: 5 hr 15 min
Servings: 6
Difficulty: Easy

Cranberry sorbet — Sweet moments, naturally.

Ingredients

12 oz fresh or thawed frozen cranberries (about 3 ½ cups), rinsed, stems and soft berries removed
2 cups white cranberry juice
1 cup water
¼ tsp salt
2 tbsp light corn syrup
2 tsp chopped fresh lime or orange zest
1 ¾ cups granulated sugar

Directions

Simmer the cranberries.
Bring the cranberries, water, cranberry juice and salt to a boil in a saucepan over high heat. Cover, lower the heat and simmer for 15 minutes, until all the berries have burst.
Blend and strain.
Cool for 10 minutes, then purée in batches until smooth. Press through a fine-mesh strainer and discard the seeds and pulp.
Flavour and chill.
Stir in the corn syrup and zest. Cover and refrigerate until completely cold, several hours or ideally overnight.
Churn.
Churn in an ice cream maker following the manufacturer's instructions. For a firmer sorbet, freeze in an airtight container for a couple of hours, then let it stand a few minutes before scooping.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 ¾ cups granulated sugar = 1320 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.