Tuesday, March 15, 2011

Easy Cranberry-Citrus Sorbet

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The arrival of spring has me thinking about a few things. First and foremost is the extra poundage I’ve gained over the winter months. Damn cookies. It’s time to get back into a running and biking routine so I can drop the extra poundage. The warmer temperatures have also turned my thoughts towards ice cream…I love ice cream! Obviously that’s not going to help shed the pounds, which is why I recently made the next best thing…a sorbet!

The beauty of sorbet is there’s no heavy cream required, which fits in nicely with my weight loss plans. I also find it much more refreshing than ice cream. It's light and sweet with just enough tartness to make you want to smack your lips! I originally thought it would be difficult to make but after preparing this Cranberry-Citrus Sorbet I learned it’s in fact very simple.

Are you ready to give it a try? Here are the 4 easy steps:
  1. Collect all the ingredients
  2. Combine them in a saucepan
  3. Cook until mixture is melted and heated through
  4. Transfer mixture to a baking pan and freeze
Voila! Three hours later you have yourself a sorbet to scoop into a bowl. Oh…you do have to stir it a couple times during freezing which should take you all of 60 seconds.

The idea of warmer temperatures and enjoying this sorbet had me thinking of summer songs. I’m totally done with winter. Considering my house remains drafty and cold, I listened to last year’s summer anthem “Lay Me Down” by The Dirty Heads to warm up the atmosphere. Ah!!! That’s better!

Your Turn…What type of dishes and or songs do you associate with warmer temperatures?

Cranberry-Citrus Sorbet
A refreshing dessert made with cranberry sauce and pineapple juice

1 can (348 ml) cranberry sauce
½ cup pineapple juice
¼ cup freshly squeezed lemon juice
2 tbsp sugar
2 tbsp water
1 tsp grated lemon zest

In a medium saucepan, mix together cranberry sauce, pineapple juice, lemon juice, sugar water and lemon zest. Cook over medium heat until sugar is dissolved and mixture is heated through, about 5 minutes.

Transfer mixture to a 9x9 metal baking pan and spread out evenly to all sides. Place pan in freezer. Freeze for 3 hours, stirring with spoon every hour to break up crystals. Scoop mixture into chilled bowls and serve.

Volume: Makes 4 servings

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Brent Garell (The Kitchen Roadie)
Contact me at: brent@cookapalooza.com

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