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Recipe courtesy Bruce Naftaly, Le Gourmand
Makes about one quart
start to finish: 1 hour, 40 minutes, plus freezing time
From Edible Seattle March/April 2010
Using homemade raspberry ratafia makes a sweetly sour sorbet. Make sure to taste the cranberry purée to adjust the flavor. Adding ruby port will be complement the flavors from the berries and lend some sweetness.
4 cups cranberries
1 cup homemade raspberry ratafia or Frambois
1/2 cup ruby port
Simple syrup to taste
Simmer cranberries and ratafia over medium low heat until soft, about 30 minutes. (This process will cook off any alcohol.) Add cranberries to a foodmill and grind on the smallest holes. The purée will be quite thick. Chill at least one hour, and stir in the ruby port. If it’s too tart, add simple syrup to taste; once the sorbet has been frozen, it will taste less sweet than in its chilled state. Freeze in an ice cream maker according to manufacturer’s directions.
Serve immediately, or store covered in the freezer for up to two weeks.
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