This recipe was given to me by a friend from high school who said it was a family tradition to serve this at Thanksgiving. I added limoncello and a little orange zest to soften the sorbet and balance the cranberry flavor. After making and tasting this sorbet, I have to wonder why this cranberry sorbet isn't more popular. Incredibly smooth and delicious, this sorbet is perfect for the holidays.
4 cups fresh cranberries (about 1 1/2 twelve oz. bags)
2 cups water
2 cups sugar
Zest from 1 orange
Juice of 2 lemons
1/4 cup limoncello
Prepare the sorbet base.
Rinse cranberries and throw out any debris and shriveled or discolored cranberries. Place the cranberries and water in a pot and bring to a boil. Cook for 8 minutes. Cranberries will pop when they cook, so cover slightly to protect from splattering. Pour hot mixture into blender with sugar and, with your hand securely holding the lid on the blender, purée until smooth. Add orange zest and continue to blend. Pour hot mixture through chinois or sieve for a smooth sorbet. Place bowl in an ice bath to chill. While sorbet is chilling in ice bath, juice 2 lemons. Pour juice through sieve to remove seeds and pulp and add this to the sorbet. Add limoncello and stir until blended.
Chill base and then freeze in ice cream maker.
Chill mixture in ice bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.