Featured Recipe: Cranberry and Orange Sorbet

Posted: 28 June 2014

Blog category: Recipes

A stunning looking dessert that is low in calories, gluten and dairy free! The fennel seeds give it a special zing but if you don’t like fennel you can always leave them out.

Preparation time: 5 min
Cooking time: 30 min plus churning time
Serves 4

2 1/2 cups fresh cranberries
1 cup water
zest of 1 orange
3/4 cup of sugar
1 teaspoon fennel seed, crushed lightly to release flavors
1 cup fresh orange juice

1/ Heat the cranberries, water, sugar, fennel seeds and zest in medium saucepan and bring to a boil. Stir the mixture and cook until the cranberries are softening, remove from the heat, cover and let cool for 30 minutes.

2/ Puree the cranberry mixture in a blender or food processor and then press the puree through a sieve to remove the seeds and skins. Stir in the orange juice. Chill mixture until cold and churn in an ice cream maker according to manufacturer’s instructions.