Cranberry Sherbet
Ingredients
Directions
Make the base
Combine cranberries and water in a pot.
Cook until the mixture can be pressed through a colander.
Strain the mixture to remove solids.
Finish and freeze
Stir in granulated sugar until dissolved.
Freeze the mixture until solid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavor and pectin that thickens the mixture as it cooks.
- Granulated sugar
- Sweetens the sherbet and lowers the freezing point, keeping it softer when frozen.
- Water
- Extracts flavor from the cranberries and creates the liquid base for straining.
The step that matters
Cook until the mixture can be pressed through a colander. Cooking softens the cranberry skins and seeds so the pulp passes through the colander. Undercooked berries stay firm and resist straining, leaving a grainy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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