Cranberry Pear Sorbet

• 6 whole Pears, Cored And Cut Into Pieces
• 6 ounces, weight Fresh Cranberries
• 1 whole Orange, Washed Well Then Zested
• 1/2 cups Sugar
• 1/2 cups Cranberry Juice
• 1/4 cups Water
• 1/4 cups Corn Syrup
• 1 Tablespoon Cointreau (optional)

1. 1. Prepare your ice cream maker for use following manufacturer's instructions. (Ice cream maker will need to hold at least 4 cups.)
2. 2. Place all the ingredients in a large pot (I use a 6-quart size) and bring to a boil. Cook until the pears are softened, the cranberries burst and the sugar is completely dissolved, about 10 minutes.
3. 3. Remove from the heat and allow to cool slightly. Puree using an immersion blender or transfer to a regular blender or food processor and puree.
4. 4. Separate any large residual pieces by putting the mixture through a sieve.
5. 5. Place the sorbet base in a bowl, cover and refrigerate until very cold, preferably overnight.
6. 6. Pour the mixture into the ice cream maker and process per manufacturer's instructions.
7. 7. Transfer to a freezer-safe container and freeze until completely set.
8. Adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.

cranberries, sugar, cranberry juice, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/cranberry-pear-sorbet/ (may not work)