Cranberry & Port Wine Sorbet by Martin Dwyer

Cranberry & Port Wine Sorbet by Martin Dwyer

This light sorbet could be served as a light starter before the turkey or as a refreshing dessert after dinner. 

Serves 4-6 | 6 hours prep 

Ingredients

  • 450g(1 lb.) Cranberries
  • 450g(1 lb). Sugar
  • 600ml (1 pt.) Water
  • 600ml (1 pt.) Crinnaghtaun Apple Juice
  • 1 Glass Port

Method

Put the sugar and water on to boil and simmer together for 5 mts. to make stock syrup. 

Drop in the Cranberries and boil them in the syrup until they have all burst (about 4-5mts). Push this mixture through a sieve. 

Add the Apple juice and port and leave to cool. 

If you have a sorbet maker proceed and churn as per directions.  Otherwise pour the mixture into a freezer box and let it freeze for 4 or 5 hours or overnight.  

When frozen break into rough chunks and put into the goblet of a food processor and process until smooth. 

Put back into the freezer to set. Whichever way you make it take it out of the freezer for 20 mts. before you serve it. 

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