2 cups sugar
5 cups water
5 cups cranberries, picked over for leaves
1 1/2 cups fresh lime juice
grated zest of 2 limes
5 cups water
5 cups cranberries, picked over for leaves
1 1/2 cups fresh lime juice
grated zest of 2 limes
method
1. Place the sugar and 2 cups of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil. Cook until the cranberries pop, about 4 minutes. Set aside to cool.
2. When cool, place in a blender and puree until smooth. Add the remaining 3 cups water, lime juice, and lime zest and puree. Refrigerate until cold.
3. If you are using an ice cream maker, follow the manufacturer's instructions.
4. If you are not using an ice cream maker, place the mixture in a shallow bowl, cover, and place in the freezer, stirring every hour. When the mixture is frozen and you are just about to serve it, cut it into 10 to 12 pieces, place them in a food processor fitted with a steel blade, and pulse until the frozen chunks break up and the mixture has a creamy but solid consistency. Serve immediately.
2. When cool, place in a blender and puree until smooth. Add the remaining 3 cups water, lime juice, and lime zest and puree. Refrigerate until cold.
3. If you are using an ice cream maker, follow the manufacturer's instructions.
4. If you are not using an ice cream maker, place the mixture in a shallow bowl, cover, and place in the freezer, stirring every hour. When the mixture is frozen and you are just about to serve it, cut it into 10 to 12 pieces, place them in a food processor fitted with a steel blade, and pulse until the frozen chunks break up and the mixture has a creamy but solid consistency. Serve immediately.
serving amount
serves 10 to 12
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