Yesterday I decided to try out a new flavour of sorbet (I have a thing for trying ice crea m and sorbet flavours that are unusual or that I have never had before). So off I went to the supermarket with no particular flavour in mind only the fact that I wanted it to be bright red 
So as I was walking around the friut and veg section I came across bags of whole cranberries, and i thought to myself – “Nows theres an interesting and possibly festive idea.” I was unsure if the cranberries would turn out to be too dry or bitter tasting on their own so I decided I would put some fresh mint in the sorbet also. So thats how I came up with the idea of Cranberry and Mint sorbet! (All you need is to add some turkey and stuffing and it would be a christmas dinner sorbet! bleaugh!)
Anyway here is how the experiment went down…I took all the ingredients home. Boiled one cup measure of water with one cup measure of sugar and the rind of one lemon (for zing!) in a pan until it became Syrup.
I let that cool while I got out the wonderful magic bullet blender thing and started to blend the cranberries. It was then I discovered that cranberreis are quite hard and fibery inside and do not blend well, the little feckers!. They ended up in a think textured red paste – when I wanted the smooth clear red cranberry juice. So I improvised and added some boiling water, plenty sugar and the juice of a lemon to the cranberries and blended all of that. A MUCH better result although it still had too much pulp in it, so I sieved out the pulp slowly and painfully until I had just the nice red juice I wanted. That got added to the pan with the syrup.
Next I took a bunch of fresh mint leaves, some boiling water, sugar and lemon juice again and blended it into a suggery mint juice type affair. And added that to the mix also. Finally I sieved the whole batch into a bowl to remove the larger of the mint leaf pieces (I left the smaller bits in the mix to add some colour) and bunged it all into the ice cream maker and an hour later I had the sorbet, ready to eat!
I have not yet eaten any of it though. My plan is to serve it tonight with a scoop of vanilla and covered in a green and blacks hot cocholate sauce (a bar of green and blacks cooking chocolate metled with some butter). What I love about the cholocate sauce is that it will be all warm and mealty when its poured on at first but it turns solid as it cools around the sorbet and ice cream in the most delictable fashion…MMMMMMMMMMMMMMMMMMMMMM I cant wait to try it out tonight! If It’s good I may even make it again at Christmas …I won’t add any turkey to it though I promise darlings…***Crosses fingers behind back***
