CRANBERRY CITRUS SORBET

CRANBERRY CITRUS SORBET

Cranberry citrus sorbet is so refreshing on a summer day. It’s so easy to make my 12-year old did most of the work. And, it’s packed with vitamin C!
Summer is coming to an end but it’s still hot…
and muggy…
and sweaty….
here.
And it’s the weekend.
Kids in the Kitchen.
Something fun.
Something the helper will eat.
And we already have dessert set for tonight.
“Sugar Bitches” to the rescue again.
Reader Favorites from Chocolate Chocolate and More
I love this cookbook.
Meet my helper for today, Cassie.
She’s my middle child.
She’s currently 12 going on 27.
She’s smart.
She’s headstrong.
She’s tough.
She’s talented.
She’s a mini me but she has her own style.
This is my crafty child. My mom taught her how to crochet last year and now our friends are buying yarn and asking her to make them throw blankets. She’s 12.
She sews, with a sewing machine, Made an apron for herself over the Christmas holidays. She’s 12.
And she cooks.
And she bakes.
And she’s 12.
Remember, she’s a mini me but she has her own style.
And also like me, she is a picky eater. Fruits and veggies are evil things in her eyes. Took us 20 minutes to convince her to try a chocolate cake because she knew it had applesauce in it.
She will, if she’s helped make it, try something new (within reason) so…..
we have Cranberry Citrus Sorbet
YIELD: 6 SERVINGS

CRANBERRY-CITRUS SORBET


  • 3 Cups cranberry sauce (I used a can and a half)
  • 1 Cups fresh orange juice
  • 1/2 cup lemon juice
  • 1/4 Cup sugar
  • 1/4 Cup water
  • 2 Tablespoons grated orange peel
  • 1 Tablespoon grated lemon peel

INSTRUCTIONS

  1. Place all ingredients in a heavy saucepan over medium-high heat, until sugar is dissolved and mixture is heated, about five minutes.
  2. Place in a 9 x 13 inch metal baking pan. I lined mine with saran wrap for easy clean up.
  3. Place in freezer and freeze for 3 hours, stirring once every hour. I just left mine in the freezer for 3 hours without stirring.

NOTES


We also had a lime laying around so we did 2 Cups orange juice and squeezed both the lemons and the lime to make the 1/2 cup lemon juice. We didn't really measure the zest, used all three fruits and when it looked like enough, well you know.
Kids love to be hands on in the kitchen and this is a great recipe for them to do all the work.
Cassie did all the zesting, squeezing, measuring, and stirring.
Place all ingredients in a heavy saucepan over medium-high heat, until sugar is dissolved and mixture is heated, about five minutes.
Pour the mixture into a 9 x 13 inch metal baking pan. I lined mine with saran wrap for easy clean up.
Place in freezer and freeze for 3 hours, stirring once every hour. I just left mine in the freezer for 3 hours without stirring. Makes 6 servings.

ok, so Cassie tried it,
we all had some,
we all loved it.
At least we all did until Cassie got her first bit of zest.
Then Cassie didn’t care for it anymore.
But she tried it, that’s all we can ask.
And never fear, her serving didn’t go to waste…

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