copyright 2011 Art of Living, PrimaMedia,inc/Maria Liberati(except sorbet photo)
Cranberries are here..and these health filled beautiful red berries can be used in so many ways…. to dress up a meal, to accompany a poultry dish or in a dessert. One of my favorite desserts this time of year is a (very easy to make) cranberry sorbetto (sorbet). A dish that adds a lot of color to your table but also one that brings a lot of antioxidants your way
- 1 pound fresh cranberries
- 10 cups water
- 5 ½ cups sugar
- ½ cup fresh lemon juice
- ½ cup freshly squeezed orange juice
- 2 teaspoons unflavored gelatin with 2 tablespoons cold water
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 4 egg whites
In large saucepan combine cranberries, 1 cup water, 2 cups sugar.Bring to boil and cook just until berries pop open. Cool then place in food processor to puree. Add orange and lemon juices and zests to puree. In a deep saucepan, boil 9 cups water and remaining sugar for 20 minutes over medium heat. Dissolve gelatin in small bowl with 2 tblsps cold water. Stir gelatin into hot water/sugar mixture. Add in cranberry mixture and blend together.
Pour this mixture into two flat pans. Freeze till slushy consistency, approximately 30 minutes.
Remove from freezer and place slushy mixture into lareg bowl and break up. In a bowl beat egg whites till fluffy. Fold ½ of cranberry mixture into egg whites and blend together. Then ad this into the remaining cranberry slush. Pour this back into flat pans and freeze again for 30 minutes. Remove from freezer, stir. Freeze again til firm. When completely frozen, serve and//or store in containers and freeze for serving. Garnish with orange peel.
For more colorful recipes that are truly a work of art, but easy to follow…..Get your copy of the newly released The Basic Art of Italian Cooking: DaVinci Style and follow Leonardo DaVinci’s travels to some of Italy’s most delicious regions, including recipes from those regions.What recipe did DaVinci use for The Last Supper meal? Why did he only spend a short time in Bologna and quite longer time in Venice?? Find out why and get some great easy to cook recipes Get your print copy or a Kindle edition
Join Me in Italy on May 3 2012 for an all inclusive Mediterranean cruise starting in Venice going to Sorrento, Amalfi Coast, Portofino, Sicily. Tuscany, Rome, Ancona, then to Monte Carlo, Corfu. Montenegro and Dubrovnik.I ncludes a visit a vineyard in Sicily and I will be doing onboard cooking demos and events.Everything is included from all your food, tips ,transfers, excursions to those beautiful cities, flights to and from, even your first night will be a stay at a luxury hotel in the city of Venice Italy before we board. Only a few spots left, reserve your place now, call Julie at Rosenbluth Vacations at 1-800-257-8279 or email us at firstname.lastname@example.org