Cranberry and Vanilla Bean Sorbet

Name: Cranberry and Vanilla Bean Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons coarse kosher salt; 710 milliliters 12-ounce package fresh or frozen cranberries (about; 59 milliliters fresh lemon juice; 473 milliliters sugar; 1 vanilla bean, split lengthwise; 591 milliliters water

Cranberry and Vanill It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. If you have coarse kosher salt, water, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine cranberries, 2 1/2 cups water, sugar,and coarse salt in large heavy saucepan.Scrape in seeds from vanilla bean.

Ingredients you will need

Vanilla Bean

Coarse Salt

Cranberries

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Add beanto mixture and bring to boil over mediumheat, stirring until sugar dissolves. Reduceheat to low; simmer until cranberries popand are soft, stirring occasionally, about10 minutes. Cool to room temperature.

Ingredients you will need

Cranberries

Sugar

Remove vanilla bean from cranberrymixture. Working in batches, pureecranberry mixture in blender. Strain intolarge bowl; discard solids. Stir in lemonjuice. Refrigerate cranberry mixture untilwell chilled, at least 4 hours or overnight.

Ingredients you will need

Vanilla Bean

Cranberries

Equipment you will use

Blender