For Christmas this year I got a beeeauuutiful ice cream machine, the Magimix Gelato Chef 2200 which is awesome as it removes a huge amount of the tedium involved in making tasty frozen treats.
So, as it was Christmas morning, I went straight to work preparing a few festive delights and the very first thing I experimented with was making something fairly safe - a Cranberry & Port sorbet. This is straightforward but one must always keep in mind that when working with alcohol it will have a direct effect on how long it takes for your recipe to freeze.
Right then, ingredients:
9 0z. fresh cranberries
1 3/4 cups water
1 cup sugar
5 Tbsp ruby port
OK kids, it really doesn't get much easier than this:
Dump the cranberries and the water in a small sauce pan, bring to the boil, then simmer untill the berries are soft.
Blend the resulting mixture (careful here or you may have a hell of a cleanup job!)
Push the resulting slurry through a fine sieve (nylon if you have one) into a bowl.
Add sugar and port, then stir until the sugar has dissolved.
Pop the bowl into the fridge to cool down for a few hours (at least 2). You can, of course, accelerate this process by seating the bowl within a larger container of ice, but be careful that the melting ice doesn't cause the inner bowl to sink and slop water in!
I then poured the mix into my my new toy, turned it on, and about 30 minutes later had a wonderfully refreshing sorbet. It's not sweet. The sugar is just enough to take the edge off of the bitterness of the cranberries and it made a marvelous palate cleanser.
If you are not blessed with a shit hot ice cream maker, you can still follow this recipe but will have to do all the freezing and churning manually.
1 comment:
I'm going to try making this tomorrow - the old bowl in the freezer/mix and grind it a few times as it freezes method - not having a magical ice cream machine. It was amazingly delicious when you made it.
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