Merry Christmas, everyone! Hope everyone is having a wonderful holiday and enjoying the day. We had a wonderful dinner and instead of doing some big rich dessert I decided to go simple and refreshing for our finish this year. Sweet and tart cranberry sorbet, a perfectly light and yet festive holiday dessert. This would be divine to also serve on New Year’s Eve, especially if you scoop a few balls and put them at the bottom of a glass, then top with champagne. Cranberry sorbet floats, anyone?

Happy Holidays!

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Cranberry Sorbet

About 1 quart

Based on David Lebovitz’s recipe.

Ingredients

• ½ cup sugar
• ½ cup plus ¼ cup water
• 12 ounces fresh or frozen cranberries
• pinch of salt
• ½ cup orange juice
• 1 Tbsp. orange-flavored liqueur, such as Cointreau or Grand Marnier

Directions

1.) In a medium saucepan, heat the sugar with ½ cup water then add the cranberries and a pinch of salt.

2.) Cover, and cook at a low boil for about 10 minutes, or until the cranberries are completely softened and have burst open.

3.) Remove from heat and let the cranberries sit until room temperature, covered.

4.) Once the cranberries have cooled, puree the cranberries with any liquid and the orange juice, ¼ cup water and the orange-flavored liqueur.

5.) Chill thoroughly then freeze in your ice cream maker according to the manufacturer’s instructions.