Recipe: Cranberry Sorbet (ice cream maker)

CRANBERRY SORBET

FOR THE SIMPLE SYRUP:
Makes 3 3/4 cups
2 1/2 cups sugar
2 1/2 cups water
FOR THE SORBET:
1/2 cup orange juice (2 juice oranges)
6 pieces orange zest, cut 2-inches thick
12 ounces cranberries (3 1/2 cups), rinsed and drained
1 cup water

TO PREPARE THE SIMPLE SYRUP:
Put sugar and 2 1/2 cups water in 2-quart saucepan. Stir over very low heat, letting the sugar dissolve before bringing to a boil. Use a pastry brush and some water to wash down sides of the pan if crystals form. Once the mixture boils, cover and continue cooking for 5 minutes.

TO PREPARE THE SORBET:
Using a vegetable peeler, remove 6 (2-inch) strips of zest from 2 juice oranges. Juice the oranges to yield 1/2 cup juice.

Put 2 cups Simple Syrup in 2-quart saucepan. Add cranberries, orange juice, and zest to simple syrup. Bring to a boil, reduce heat, and simmer over very low heat for 40 minutes or until cranberries have almost completely liquefied.

Put the mixture through a food mill fitted with a fine-hole disk.

Stir in remaining 1 3/4 cups simple syrup and 1 cup water. Chill covered for 2 hours or until cold. You can prepare the recipe ahead of time until this point.

According to manufacturer's instructions, churn the cranberry mixture in an ice cream maker for 30 minutes or until fluffy and half set. Transfer to a container and store in the freezer.

Lightly tart. Serve with cookies.

Makes 5 1/2 cups
Adapted from source: Barbara Kafka