Cranberry Mulberry Orange Sorbet

Our weather is much cooler with rain almost everyday, and the days are not as hot and humid, like we had for the past few months. Even with the cooler weather, it did not stop us from craving for cold desserts. I made this Cranberry Mulberry Orange Sorbet and we had this at 10pm a couple of nights ago when it was raining cats and dogs, with thunder and lightning for company! 

This sorbet has a vibrant deep beautiful colour of red, from both the cranberries and mulberries.

The original recipe uses 1-1/2 cups of cranberries, without any mulberries, but I do not have enough of cranberries in my freezer, so I used a mixture of cranberries and mulberries.

I have about 3/4 cup of frozen cranberries, made up the balance of 3/4 cup, with freshly picked mulberries from my kind neighbour's tree. (I have the green light to pick the berries anytime I want, since they do not eat the berries themselves, lucky me!)

The cranberries, mulberries, orange zest, sugar and water are boiled for a minute or two. Remove saucepan from heat, cover and let rest for 30 minutes.

Meanwhile, squeeze some orange juice, about 1-1/2 cups

At the end of 30 minutes, process the cranberries-mulberries mixture in a blender and strain over a sieve into a measuring jug or large bowl. Discard the skins or residue collected in the strainer.

Pour the orange juice into the berries liquid, and stir to combine.

Add 1 to 2 teaspoons of Grand Marnier (optional).

Cover with cling wrap and refrigerate in the fridge until really cold, preferably overnight.

The next day, churn the mixture in your ice cream maker according to the manufacturer's instructions.

Sorbet is not really thick, but it has an icy-crystal texture. Scoop into a container and freeze.

After overnight in the freezer.
Beautiful vibrant colour from the berries! 

Really refreshing and yummy! Especially good, after a meal at dinnertime. It is so refreshing and berrylicious!

If you do not have an ice cream maker, make this into granita instead. Either sorbet or granita, these are wonderfully berry-refreshing!

Cranberry-Orange Sorbet
(adapted from "The Perfect Scoop" David Lebovitz)
Makes about 1 quart (1 liter)
1-1/2 cups (180gm) cranberries, fresh or frozen (I use 3/4 cup cranberries and 3/4 cup mulberries)
1 cup (250ml) water
3/4 cup (150gm) sugar
grated zest of 1 orange
1-1/2 cups (375ml) freshly squeezed orange juice (from 5 or 6 oranges)
1 to 2 teaspoons Grand Marnier or Cointreau (optional)

Heat the cranberries, (mulberries), water, sugar and zest in a medium, non-reactive saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.

Pass the cranberries and their liquid through a food mill fitted with a fine disk, or puree them in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin. Stir in the orange juice and the liqueur, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

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This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal . 

and 

Cook-Your-Books #11 hosted by Kitchen Flavours

Full Plate Thursday @ Miz. Helen's Country Cottage

See Ya In The Gumbo @ Ms. enPlace