Cranberry And Vanilla Bean Sorbet – a delicious recipe with cranberries, water, sugar, coarse kosher salt, vanilla bean, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.
2
Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.
3
Transfer cranberry mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze.
463
kcal
Calories
105
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: 1 12-ounce package fresh or frozen cranberries (about 3 cups), 2 1/2 cups water, 2 cups sugar, 1/2 teaspoon coarse kosher salt, and more.
Yes, Cranberry And Vanilla Bean Sorbet 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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