Gunflint Lodge's Cranberry Raspberry Sorbet -

Printer Friendly

RSS Feed

Bookmark

Home

Gunflint Lodge's Cranberry Raspberry Sorbet

Rate it!
Votes (0) | Comments (0)

By Chef Ron Berg

Posted July 23rd, 2007

Chef Ron Berg is the author of Gunflint Lodge Cookbook: Elegant Northwoods Dining, (1997, University of Minnesota Press)

Gunflint Lodge Cookbook: Elegant Northwoods Dining

Servings:	12
Author Notes:	This recipe was given to us by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where Cheri once spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota, but one of the most delightful things about meals there was the sorbet. Each night, Chef Ron would have a new flavor, ready to cleanse the palates of his hungry Northwoods diners. See the related links below to learn more about Chef Ron, Gunflint Lodge, and for more of his great recipes.
Ingredients:	4 cups water 2 cups sugar 1 package (12 ounces) fresh cranberries 1 quart fresh or frozen raspberries 2 cups orange juice, fresh or from concentrate
Instructions:	Bring water, sugar and cranberries to a boil and cook for 3-5 minutes. Add raspberries and turn off heat. Let stand for 5 minutes. PureÃ© through food mill or food processor and strain through a fine sieve. Let cool and combine with remaining ingredients. Chill then freeze in an ice cream machine according to manufacturer's instructions.