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CRANBERRY-RASPBERRY
GRANITA
Here,
we combine a bit of summer, raspberries
kept in the freezer, with the quintessential
fall fruit, fresh cranberries. The natural
sweetness of the raspberries and the astringent
taste of the cranberries are delicious frozen
together in this beautiful red sorbet.
2
1/2 cups water
2 cups fresh or frozen cranberries
1 package frozen unsweetened raspberries,
plus fresh or frozen raspberries for garnish
(optional)
1 1/2 cups sugar
In
a saucepan, combine the water, cranberries,
the package of raspberries, and the sugar.
Bring to a boil over medium heat, reduce
the heat to low, and cook, stirring, until
the cranberries pop, about 5 minutes. Remove
from the heat and let cool slightly. Pour
the mixture through a large sieve placed
over a bowl, pressing on the fruit with
the back of a spoon to force as much pulp
through as possible. Measure 1 cup of the
purée, cover, and refrigerate until
ready to serve.
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