Frozen crushed cranberries
The combination of cranberries and lemon isn't an attempt to make the mixture even more tart. On the contrary, the citrus helps to better reveal the berry's original flavor. Sugar will help counteract the excessive tartness, while also extending the shelf life of the pureed cranberries to at least a year.
- Proteins: 0.6 g
- Fats: 0.5 g
- Carbohydrates: 10.4 g
- Total time:
- Time in the kitchen:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
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Cranberry500 G
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Sugar750 G
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Lemon1 pcs
Rinse the cranberries in a bowl of water and the lemon under the tap using a brush to remove all dust and dirt from the peel. Remove any spoiled berries immediately.
Blend the cranberries with half the sugar until smooth. Pour the mixture into a large bowl.
Cut the lemon into cubes, remove the seeds and grind together with the remaining sugar until you get a delicious juice with zest.
Add lemon puree to cranberry puree and mix well.
The freezing mixture is ready. Place the pureed cranberries into portioned containers and freeze for 4-6 hours.
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