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. Prepare your ice cream maker for use following manufacturer's instructions. (Ice cream maker will need to hold at least 4 cups.)
- 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. 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. Separate any large residual pieces by putting the mixture through a sieve.
- 5. Place the sorbet base in a bowl, cover and refrigerate until very cold, preferably overnight.
- 6. Pour the mixture into the ice cream maker and process per manufacturer's instructions.
- 7. Transfer to a freezer-safe container and freeze until completely set.
- 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)