I love cranberry juice but never eat cranberry sauce or cranberries. It seemed like I should branch out and what better way than with sorbet?
I simmered the cranberries until they burst and allowed them to cool which took much longer than 10 min. I added a little extra sugar to taste because I couldn’t find the white cranberry juice the recipe called.
Then I blended the mixture and strained it, trying not to get dark cranberry stains on anything. I let the mixture sit overnight in the fridge.
I poured into my ice cream maker and let it do it’s thing. I was struck by how beautiful the color is.
The texture a few days later was perfect. Sometimes I have trouble with my ice creams being a little icy or too hard but this is perfect. I asked about the corn syrup and this seems to be what is helping the texture.
I will definitely make this again when I need a tart treat.