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Colors of the Season, Cranberry Sorbetto

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, desserts, La Dolce Vita, Mediterranean Culinary Cruise, recipes, slow food, the Mediterranean diet, and Travel & customs

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


cranberry sorbetto


Cranberry Sorbetto

  • 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.

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