Cranberry and orange sorbetby ellie brooks |
| Preperation time: 12 hours Cooking time: 25 mins Serves: 8 |
| Recipe Ingredients |
| 250g fresh cranberries; 150g caster sugar; 300ml cranberry juice; 300ml fresh orange juice; 60ml Cointreau (optional); fresh mint to decorate; for the biscuits: 175g plain flour; 115g unsalted butter; 1 tsp vanilla essence; 50g caster sugar; icing sugar for dusting. |
| Recipe Method |
| Put the cranberries in a pan along with the
sugar and 150ml of water. Gently heat until the sugar dissolves.
Bring to the boil and simmer for 2 minutes. Leave to cool. Transfer the mixture to a food processor along with the cranberry and orange juice and whizz together. Strain into a freezerproof container and stir in the Cointreau. Freeze for a few hours until ice crystals form around the edges. Put back in the processor and whizz again and refreeze. Do this 2 more times. Make the biscuits by blending the flour and butter in the processor until the mixture resembles breadcrumbs. Add the vanilla essence and sugar and blend until a firm paste. Shape into a log of about 5cm thick and chill for 30 mins. Cut the dough into 5mm rounds and place on a greased baking tray. Bake for 20 minutes at 160c/gas3. Transfer to a wire rack to cool. Serve the sorbet garnished with a sprig of mint and a dessert biscuit. |
| More recipes: |
| Chocolate
cake Bramble pudding Walnut and date cake Raspberry pavlova Little cranberry rock cakes |
 |