Let’s be frank: you don’t have time to read food posts right now. I don’t have time to write food posts right now. We are kidding ourselves if we think we should be doing anything but donning our finest grocery-shopping attire and getting out there to procure the necessary ingredients for our Thanksgiving feasts. Canadians; this is the week we remember how you feel during early to mid-October. Now we sympathize. We are one again, my Northern neighbors.
Perhaps some of you are in the throes of it already. I detail-cleaned the kitchen this weekend and it is ready for action. It’s safe to say the kitchen won’t look like this again until at least Saturday due to the massive amount of cooking which will be going on. I have half my groceries and I’ll be filling in with the rest this afternoon, but somewhere in the midst of all this, I was able to make perhaps the finest new addition to our celebration this year.
This sorbet. If you have ice cream makers, get them out and pop those babies in the freezer, because you’ll want this. You can throw it in champagne, use it as a wee palate cleanser, or just eat it solo; do what you want with it, but this may be the sole reason I stock up on fresh cranberries this year. I honestly can’t imagine any season without it. It’s bright and bold and so, so magenta, and you’ll want it all the time; it is as brilliant in flavor as it is in color.
And it takes basically nothing: a bag of fresh cranberries, a big fat grapefruit, some sugar, water, and a tiny bit of corn syrup. Done. It’s surprisingly velvety and doesn’t get icy as some tend to do, and the flavor is just outstanding. I could go on about it at length, but the season calls, and I have some shopping to do.
Trust me on this one. Emma, this one’s for you.
Cranberry + Grapefruit Sorbet
Makes around 1 quart
- 1 12-ounce bag fresh cranberries
- 2 large red grapefruits (you’ll want around 1 cup of juice)
- 1 cup water
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
Note: I can almost feel Emma telling me telepathically that she’s going to make this sans ice cream maker, and that is fine. I’m sure she can do it. She is an exceedingly well-rounded girl who forages for things and would survive an earth disaster or nuclear winter way better than I would. I don’t know how to make this without my modern, DIFM (Do It For Me) machinery.
Make the sorbet:
Use a vegetable peeler to peel 3-4 large strips of zest from the grapefruit. Cut both in half and squeeze the juice through a fine mesh strainer into a bowl to catch the seeds.
Combine the zest and juice of the grapefruit, the cranberries, water, corn syrup, and sugar into a large, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium and boil just until the cranberries begin to pop open, about 5-7 minutes or so. Remove from the heat to let cool.
Once cooled to room temperature, remove the zest and puree using either an immersion blender or in batches using a blender or food processor. At this point i have to recommend, as usual, that you look into getting an immersion blender if you don’t have one; it’s a sound investment. Way less messy than the back and forth of batch-blending.
Transfer the mixture into a large bowl and cover; place in the refrigerator for 2-4 hours to chill down completely.
Note: I like an overnight chill: call me superstitious, but i think it makes for a better end result. If you must work quickly, you can fill a large bowl with ice and water and float the smaller bowl containing the sorbet mixture inside it. Place it in the fridge and stir occasionally to work it around, I’d say for at least 30-45 minutes.
When your base has completely chilled, ready your ice cream maker of choice and spin according to manufacturer’s instructions. Chill for at least 6 hours to set post-spin.
Et voilà: your favorite winter sorbet. Keeps up to 2 weeks in the freezer.