Cranberry Pineapple Sorbet Recipes

CRANBERRY PINEAPPLE SORBET

Steps:

• Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
• Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
• Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
• Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
• Pour into metal bowl &, stir in Grand Marnier, if using it.
• Cover & freeze about 2 hours, or until frozen about 2" from the sides.
• Scrape down the frozen part, & beat with electric beater until uniform in texture.
• Return to freezer & then repeat the freezing/scraping/beating twice more.
• Freeze completely after last beating.
• To serve, spoon into dishes & garnish with a curl or two of orange zest.

CRANBERRY PINEAPPLE SORBET

Steps:

• In a food processor combine first 5 ingredients (cranberries - orange peel), process with on/off turns until chopped. Transfer mixture to a large bowl and stir in the Grand Marnier.
• Cover and freeze for 2 hours.
• Scrape down and beat with a electric mixer. Return to freezer. Repeat twice and then freeze completely.
• Spoon into serving disheds and garnish with orange piece curls if desired.