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Sparkling Cranberry Ice
Contributed by: "Jasper White's Cooking From New England" by Jaspe
2 cups water
1 1/4 cups sugar
2 cups fresh or frozen cranberries
2 cups sparkling white wine, prosecco or Champagne, chilled
Juice of 1 lemon (about 3 TBS)
Combine 1 cup water and 1 cup sugar in a pan. Bring to a boil over high heat, stir for a minute or two to dissolve the sugar and remove from heat. Cool to room temperature, then cover and refrigerate until thoroughly chilled.
Meanwhile, combine the remaining 1 cup water, 1/4 cup sugar and cranberries in a pan. Bring to a boil over high heat, stirring occasionally. Cook until the cranberries pop and soften, 5 to 10 minutes. Remove from heat and strain through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much pulp and juice as possible. Discard the solids, and cover and refrigerate the cranberry juice until thoroughly chilled.
In a large bowl, combine sugar syrup, cranberry juice, sparkling wine and lemon juice. Freeze in an ice cream maker according to the manufacturer’s directions, or use the method detailed in the note above.
Yield: 6 servings
Recipe adapted from “Jasper White’s Cooking From New England” by Jasper White (Harper & Row, 1989).
(This recipe was contributed as part of a "Cook of the Week" feature.)