Title: Cranberry-Orange Shrub
Categories: Dessert, Fruit
Yield: 4 servings
1 c water -- plus
2 TB cold water
2 c cranberries
1/2 envelope unflavored gelatin
1/4 c honey
1 c fresh orange juice
: MUCH LATER:
2 c skim milk
1 egg white -- at room
: temperature
"This rich pink dessert is similar to sorbet but
lighter in texture." (Untried)
In a medium saucepan, bring 1 cup of water to a boil,
add the cranberries, and reduce the heat. Simmer the
fruit until it is soft, about 10 minutes. Put the
cranberries through a food mill to remove the skins,
or press through a sieve; keep warm.
Meanwhile, put the remaining 2 tablespoons of cold
water in a large bowl, sprinkle the gelatin over it,
and let the gelatin soften for 3 to 5 minutes. Stir in
the hot cranberries and the honey and mix well to melt
the gelatin and distribute it evenly throughout the
fruit.
Let cool to room temperature and stir in the orange
juice. Cover the bowl and refrigerate until well
chilled. (From 4 to 8 hours)
Beat in the milk, pour the mixture into a shallow
metal dish, and freeze it until solid. Break it into
chunks, transfer them to the bowl of a food processor
fitted with the steel blade, and process until smooth.
Alternatively, puree the mixture with a hand-held
mixer.
Beat the egg white until it is stiff, fold it into the
slush, and return the mixture to the freezing pan.
Freeze the dessert for at least 30 minutes more. If it
has frozen solid, transfer it to the refrigerator to
soften for about 15 minutes. Serve in chilled goblets.
Serves 4 at 170 cals each.
>From (1990) Edward J. Safdie, New Spa Food: Hearty,
healthy Recipes, from the Norwich Inn and Spa. NY:
Clarkson Potter. Pat H. McRecipe 28 Oc 96.
