Seaside Resort Menu: Cranberry Lavender Sorbet with a Hazelnut Wafer

Cranberries for dessert? Natural sweeteners and a touch of brown sugar soften the tarty berries, which provide vitamin C.


| January/February 2006



Cranberry Lavender Sorbet with a Hazelnut WaferServes 8 

Cranberries for dessert? Natural sweeteners and a touch of brown sugar soften the tarty berries, which provide vitamin C. Because the sugar content is low, the sorbet has a firm texture.

Sorbet 

2 cups cranberries
3 cups apple juice
1/4 cup brown sugar
1 tablespoon honey
1 tablespoon minced ginger
1/2 teaspoon dried, organic lavender flowers

1. Place all sorbet ingredients in a medium pot, stir, and simmer over low heat for 15 to 20 minutes. Remove from heat and let cool 30 minutes.

2. Place mixture in a blender on high for three minutes. Strain through a fine mesh strainer and refrigerate for 2 hours.





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