If you haven't noticed by now I am big on using whatever is in season. You get better quality and more bang for your buck. Because it's frigid out and we are limited to produce like citrus and many root vegetables, you'll be seeing a lot of citrus desserts in the foreseeable future. So to amp up your Vitamin C why not make a sherbet with orange and cranberry? Believe me, I am ready for spring (currently it's snowing outside as I write this post from my couch), but I will settle for all the grapefruits and mandarins currently sitting in our fruit bowl waiting to be devoured. Cheers!
Ingredients: 2 cups fresh cranberries 2 naval oranges zested and juiced 1 cup water 1 cup sugar 1 cinnamon stick 1 cup whole milk Directions: 1. In a high sided saucepan on medium heat add cranberries, sugar and water. Cook cranberries down ( about 20 minutes), add orange zest, juice and cinnamon stick. Cook for 10 minutes more 2. Remove from heat and let the cranberry mixture cool in the refrigerator for 1 hour. Once cooled remove cinnamon stick 3. Add mixture to blender along with the milk and blend on high until smooth. Strain mixture through a fine mesh sieve 4. Add mixture to ice cream maker and freeze following manufacturer's instructions
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