Cran-raspberry sorbet

April 20, 2011  • 

 

A snap to make, very tangy, intense berry flavor, lots of vitamins or shall I say antioxidants, in short, a dessert that you can indulge in without  subterranean guilt feelings.

How aboutthis to end a big Easter meal?


INGREDIENTS:

  • 20  ounces of frozen or fresh raspberries
  • 12 ounces of cranberries (I used frozen)
  • 1 cup of powdered  sugar (or more according to taste)

For the chocolate garnishes:

  • 1 1/2 ounces of dark chocolate (50 g.)

To make the chocolate decoration, melt the chocolate in a bowl in the microwave. Pour into a decorating bag and swirl wild designs onto a piece of parchment paper. Place the paper in the fridge and after 10 minutes it should be hard; peel off carefully and use on the sorbet or eat as is.

METHOD:

  1. Place the berries in a blender and purée the mixture. If you like, press the mixture through a sieve to discard all seeds. (I like the seeds so I kept them).
  2. Add the sugar and stir. One option is to make a syrup and stir into the purée. If you want to make a syrup, pour one cup of granulated sugar in a saucepan and add half of a cup of water; bring to a boil and stir until dissolved. Cool and mix into the mixture. Place the berries in the fridge overnight and the next day, pour into an ice-cream maker. If you don’t have an ice-cream maker, place into a food processor and pulse until the purée is the mixture of a granita or a slush. Eat immediately.

Guess what the fuzzy white stuff is all around (in the photo below)?

NOTE: If the taste of cranberries is too tart for you, you can boil them for a few minutes with one cup of granulated sugar and one cup of water in a saucepan until they “pop” (it takes about 5 minutes). Cool, then mix with the raspberries, adding extra sugar to taste. Purée, seed (if desired), refrigerate for one night, then transfer to the ice-cream maker.


Comments

28 Comments  •  Comments Feed

  1. Devaki says:

    Hi Joumana – THAT sorbet is marvelous – the choc decoration, decadent and the fuzzy stuff sugar candy floss -in Indian known as Buddi ka baal’ which means old woman’s hair…am I right? 🙂

    chow! Devaki @ weavethousandflavors

  2. Marcela says:

    Wonderful sorbet!!…..I was guessing that it was cotton candy floss sugar as well…mmm….or a very fine kataifi….have a wonderful Easter…..Abrazotes, Marcela

  3. Rajani@eatwritethink says:

    wow what a way to start my morning… love the presentation of this sorbet… and that appears to be halva of some sort… also a bit like ya the buddi ka baal.

  4. Ivy says:

    Wow, lovely and appetizing sorbet with beautiful pictures ! I wud just love to have it in my dessert today. Happy Easter Joumana.

  5. Jumanah says:

    WOW! That looks amazing! So beautiful!

  6. Rosa says:

    Splendid! That sorbet must be divine. I love the pretty presentation.

    Cheers,

    Rosa

  7. tobias cooks! says:

    Amazing! You are such an artist!

  8. Louise says:

    Oh this does look delicious. Cranberry and raspberry is such a wonderful combination. In Australia we would call the fuzzy white stuff Persian fairy floss- not sure what the rest of the world would call it.

  9. Priya says:

    Wat a vibrant colour, i dont bother have this delicious sorbet anytime..

  10. Cherine says:

    The sorbet looks amazing!

  11. Chiara says:

    How I wish I had an ice cream maker…

  12. Joanne says:

    If the flavor is as intense as the color, than this must be amazing!

  13. T.W Barritt says:

    Ha! Subterreanean guilt? I have lots of that! Beautiful color, and so easy to put together. I’m stumped on the fuzzy white stuff, though.

  14. Caffettiera says:

    Such a beautiful dessert. However nothing is going to take me away the most anticipated cake of the year – pastiera, a tart filled with ricotta, wheat berries, orange peel and orange blossom water. I’ve decided to keep the rest of the meal light so that we can enjoy in full!

    the white stuff – I think I have seen something like that (with pistachios) at my local Greek shop, but I never bought it.

  15. sare says:

    What a beautiful site.Thank you for sharing us.I’m from Türkiye.We have some similar dishes in our Türkish cuisine, especially south part of the country.
    Sorbet looks amazing, and the thing near desert we called it” pişmaniye” made from sugar can be found west part of Türkiye , especially Kocaeli and other western cities.

  16. Mimi says:

    So refreshing!
    Mimi

  17. Magic of Spice says:

    What a beautiful and vibrantly colored sorbet, and your chocolate garnishes are gorgeous. Stunning dessert!

  18. Peter says:

    I’ve seen the Turkish cotton candy at stores here too! An easy dessert but you took it over the top with the chocolate garnish…Rockefeller Center Sorbet!

  19. Claudia says:

    This is so wonderfully berry! And I love that it has vitamins…. errr anti-oxidants in it. A touch of mention and that whimsical aforementioned “fairy floss” and it’s a fairy tale on a plat.

  20. Green Shushi says:

    mmm arabic cotton candy! I absolutely love it and can eat a few of those packages!

  21. Oui, Chef says:

    What a gorgeous deep red, and love the brilliant combination of raspberry and cranberry. This would be delightful eaten so many ways! – S

  22. FOODESSA says:

    I’ve got to find myself some pişmaniye…a perfect bedding to your lusciously tasty sorbet.

    Next to chocolate…I could sleep on cotton candy and then have it as a breakfast appetizer ;o)

    Happy celebrations to come,
    Claudia

  23. A Canadian Foodie says:

    So the white stuff is cotton candy! Beautiful dessert. I love sweet and tart. The colour is vibrant and absolutely gorgeous. You truly do amaze me regularly, Joumana!
    🙂
    XO
    valerie

  24. domi says:

    Une présentation super mignonne pour ce délicat sorbet….

  25. Sydny says:

    Food processor? Could I just use my blender again?

  26. Best Juicers says:

    This really does look like a work of art…you have skills!

    Best Juicers

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