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Desserts: Cranberry & Orange Sorbet

Source of Recipe

From THE HERBFARM COOKBOOK by Jerry Traunfeld


Recipe Introduction

shared by eve1969 recommended for living lean rather than weight reduction due to the use of orange juice in this recipe.

List of Ingredients

12 ounces fresh cranberries, washed
Splenda, Sugar Twin, etc - to equal 1 cup sugar or to taste
1 1/2 cups water
Thinly sliced zest of 2 oranges (removed with a zester)
8 to 12 3-inch springs fresh thyme, such as orange balsam, lemon, or English thyme(1/2 ounce)
1 1/2 cups freshly squeezed orange juice


Recipe

Bring the cranberries, splenda, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream maker according to the manufacturer's directions.

Makes 1 quart, 8 servings.