This recipe makes about 1 quart of sorbet.
- 1 Cup Cranberry Juice Concentrate
- 1 Lime-zested and juiced
- As Needed Water-about 3 cups (see technique below to determine amount)
- Place the cranberry juice concentrate in a tall, narrow cup. Stir in the lime juice and zest. Carefully place a whole egg into the juice concentrate. The egg will float on top of the syrup.
- Add water and gently stir in with the egg still in the mixture. Observe and see the egg sink slightly. The sorbet mixture is good to freeze when the surface of the egg still above the level of the mixture is about the diameter of a nickel at the largest, and a dime at the smallest. Remove the egg and freeze in an ice cream machine according to manufacturer’s directions. Garnish with cranberries and a lime slice. Enjoy!
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