Cranberry Ginger Sorbet
The pectin in the homemade applesauce base makes this sorbet extremely creamy and thick. Although it has no dairy in it, it seems much more like ice cream or sherbet than sorbet.
  • 2-1/2 pounds apples (about 7 medium-size)
  • 1/2 cup cranberries, fresh or frozen (no need to thaw)
  • 1 slice fresh ginger, 1-inch thick x 1-1/2-inches diameter
  • Grated zest of 1 lemon
  • 1/2 cup sugar
  • 2 tablespoons Calvados or applejack (optional)

1. Core apples and cut into wedges, but do not peel them.

2. In a medium saucepan, combine apples, cranberries, ginger, and lemon zest. Cover, turn heat to medium-low, and cook, stirring occasionally, seven to 10 minutes, or until apples have given up juice and are at a steam-boil. Reduce to low and simmer 10 minutes.

3. Discard ginger slice. Transfer apples to food processor. Add sugar and process to a puree. Stir in Calvados.

4. Transfer mixture to canister of an ice cream maker and freeze according to manufacturer's directions. Store in freezer until ready to serve.

Nutritional Information
Per serving: 186 calories, 0.7g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0.2g polyunsaturated fat, 5.2g dietary fiber, 0g protein, 45g carbohydrate, 0mg cholesterol, 0mg sodium.
Good source of: fiber, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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