Cranberry, Rosemary & Gin Sorbet
Serves: Makes about 1 ½ quarts.
  • 1 pound fresh or frozen cranberries
  • 1 ½ cups sugar, divided
  • ¾ teaspoon chopped fresh rosemary
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 4 teaspoons aromatic gin, such as Bombay Sapphire
  1. In a medium saucepan set over medium-high heat, combine the cranberries, 2 cups of water, and ½ cup of the sugar. Bring to a boil and cook, stirring occasionally, until the cranberries have burst, about 15 minutes.
  2. In a food processor or blender, purée the cranberry mixture until smooth. Press the cranberries through a fine mesh strainer and into a bowl. Discard the solids, cover the bowl, and chill until cold, about 2 hours.
  3. In another saucepan set over medium-high heat, combine the remaining 1 cup of sugar with 1 ½ cups of water. Simmer until the sugar has completely dissolved. Turn off the heat, add the rosemary, and stir to combine. Cover the pan and let the syrup steep for 30 minutes. Strain the syrup through a fine mesh strainer and into a container. Cover and refrigerate until cold.
  4. When ready to churn the sorbet, stir together the cranberry puree, rosemary syrup, lemon and orange juices, and gin. Churn in your ice cream freezer until the sorbet is the consistency of soft serve ice cream. Transfer to a container and freeze until solid.
Recipe by Three Many Cooks at