Cranberry and Lillet Rouge Sorbet

Name: Cranberry and Lillet Rouge Sorbet
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 680 grams (two bags) cranberries, fresh or frozen; 6 Zest and juice of two lemons; 2 teaspoons kosher salt, or to taste; 118 milliliters Lillet Rouge; 237 milliliters sugar; 473 milliliters filtered or bottled water

Cranberry and Lillet Rouge Sorbet might be just the dessert you are searching for. This recipe serves 6. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 219 calories, 1g of protein, and 0g of fat per serving. Head to the store and pick up bottled water, juice of lemon, lillet rouge, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Combine cranberries and water in a large saucepan. Bring to a boil, then reduce to a simmer, and cook covered until cranberries pop and liquid becomes syrupy, about four minutes.

Ingredients you will need

Cranberries

Water

Pop

Equipment you will use

Sauce Pan

Remove from heat, stir in sugar, and let cool for five minutes.

Ingredients you will need

Sugar

Purée with an immersion or a bar blender in batches.

Equipment you will use

Blender

Pour through a fine mesh strainer to remove fibers and seeds. Do not press syrup through strainer—fibers will fall through. Just shake back and forth over bowl until syrup passes through.

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Seeds

Syrup

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Sieve

Bowl

Stir in lemon juice, zest, and Lillet Rouge.

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Lemon Juice

Add salt to taste, then cover and chill base in refrigerator until very cold, three to four hours. Churn in an ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream