Cranberry And Lillet Rouge Sorbet Recipe – a delicious recipe with cranberries, water, sugar, lemons, Lillet Rouge, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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. Remove from heat, stir in sugar, and let cool for five minutes.
2
Puree with an immersion or a bar blender in batches. 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.
3
Stir in lemon juice, zest, and Lillet Rouge. 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. Serve as soft-serve, or transfer to freezer for two or three hours to harden.
194
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 24 ounces (two bags) cranberries, fresh or frozen, 2 cups filtered or bottled water, 1 cup sugar, Zest and juice of two lemons, and more.
Yes, Cranberry And Lillet Rouge Sorbet Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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