Ingredients for Cranberry Pineapple Sorbet
- 1 (12-ounce) bag fresh cranberries
- 2 cups fresh pineapple chunks
- 1 cup sugar
- Orange
- Orange Peel
- 2 tablespoons Grand Marnier (optional)
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How to Make Cranberry Pineapple Sorbet
- Combine 1 (12-ounce) bag fresh cranberries, 2 cups fresh pineapple chunks, 1 cup sugar, 1/2 cup water, and 1/4 cup lime juice in a food processor. Process using on/off pulses until finely chopped but not completely pureed.
- Transfer the mixture to a large bowl and stir in 2 tablespoons of Grand Marnier (optional).
- Cover the bowl and freeze for 2 hours.
- Remove from freezer and scrape down the sides of the bowl. Beat the mixture with an electric mixer until smooth and creamy.
- Return the mixture to the freezer.
- Repeat steps 3 and 4 twice more, for a total of three freeze/beat cycles. Then freeze completely for at least 4-6 hours, or overnight, until solid.
- Spoon the sorbet into serving dishes and garnish with orange peel curls, fresh mint sprigs, or a few extra cranberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
103g
Fat
0g
Carbs
10g