1 grapefruit
1 blood orange
One 12-ounce bag cranberries (fresh or frozen)
1 cup plus 2 tablespoons water
¼ cup light corn syrup
1½ cups sugar
An adaptation of Jeni’s Cranberry Royal. Except instead of 2 grapefruits, I did one grapefruit and 1 blood orange.
Get three big peels from each of your citrus with a vegetable peeler and squeeze 3/4 cup of juice. Combine with the rest of your ingredients in a sauce pan and bring to a boil. Once most of the cranberries have burst, remove from heat. Remove your peels. Blend remaining sauce with a stick blender until smooth then transfer to a container to chill.
I’ll be serving this as Prosecco floats during Thanksgiving. I found it super creamy for a sorbet and I can see this becoming a bit of a tradition in our house.
by justtosubscribe
2 Comments
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That’s the reddest reddy red sorbet I’ve ever seen, and it looks delicious.