As promised last week, today I’m bringing you one more sweet frozen treat! This one is a little lighter on the calories but still full of fresh fall flavor!
Every Thanksgiving the cranberry sauce gets me. Something about that sweet but just slightly tart flavor keeps me coming back for “just one more” spoonful.
Considering turkey day is a mere 5 weeks away, I was inspired to re-create that cranberry sauce goodness in sorbet form. The result was just as it should be, a little sweet, a little sour, super fresh and fruity.
I’m a certified pear lover, so I get pretty excited when fall comes around and I start seeing them in the store. In this recipe, the pear works perfectly to balance out the tart flavor of the cranberries while keeping the additional sweeteners to a minimum.
This sorbet would make the perfect light desert after a Thanksgiving meal that left too little room for pie.
Eaten by the heaping spoonful…
Or, if you’re like me, and the thought of preparing a big Thanksgiving meal sends you a little over the edge:
CRANBERRY PEAR SORBET MIMOSAS
Yesssss! Do it.
Seriously. Ridiculously. Insanely. Delicious.
There were going to be photos… they were lost to taste testing.
One thing I’m really growing to love about making ice cream is the seemingly endless possibilities. For both this sorbet recipe and the apple pie ice cream recipe, I started with the base recipes from Jeni’s Splendid Ice Creams and then let my imagination handle the rest.
Jeni’s was started here in Ohio by Jeni Britton Bauer in 2002. She comes up with the most amazing (and sometimes crazy!) flavors, using select ingredients, many of them local. If you’re ever in Columbus, you have to track down a scoop shop and try it! And if you’re short on time, they even have a vending machine in the airport!
But for those of you who may never have the true Jeni’s experience, you’re in for a treat today! To celebrate our transition to the new site, I’m giving away a beautiful Jeni’s Splendid Ice Creams at Home cookbook.
You can enter using the Rafflecopter thingy below. Winner will be announced next Wednesday, October 29th!
- 6 pears, peeled, cored and cut into pieces
- 6 ounces cranberries
- Zest of 1 orange
- ½ cup sugar
- ½ cup cranberry juice
- ¼ cup water
- ¼ cup corn syrup
- 1 tablespoon Cointreau (optional)
- Prepare your ice cream maker for use following manufacturer instructions.
- Place all ingredients except Cointreau in a large pot (I use a 6 quart size) and bring to a boil. Cook until the pears are softened, the cranberries burst and the sugar is completely dissolved, about 10 minutes.
- Remove from the heat and allow to cool slightly. Puree using an immersion blender, or, transfer to a regular blender or food processor.
- Separate any large residual pieces by putting the mixture through a sieve.
- Place in a bowl, stir in Cointreau, cover, and refrigerate until very cold, preferably overnight.
- Pour the mixture into the ice cream maker and process per manufacturer instructions.
- Transfer to a freezer-safe container and freeze until completely set.