Howdy and happy Thanksgiving I am Chef David Kogan here on Austin, Texas with a special twist on turkey at Thanksgiving dinner tonight. To go along with our fabulous feast we are going to make a little of Gratitude Granida, which is going to be sort, like a sorbet in thyme and ice. With our four flavors of apples and cranberries, we are going to take half a cup of sugar. And put that into one cup of water that we are going to bring to a boil as we stir.
To make it a basic to a simple syrup, once it comes to a boil. We’re going to stop stirring it and move it off the burner so it cools down a little bit. Now that are melted syrup of sugar and water as cool a little bit, we’re going to move it over here and pour our one and a half cups of cranberry juice. One and a half cups of apple juice, right about two teaspoons of fresh squeezed lemon juice.
We are going to give that a little stir; we are going to take our chilled baking dish. And in this case, I am going to use a half a sheet pan, which has been chilled in the freezer. We’re going to pour in our Granida mixture, which should warm about three, or four millimeter layered. So now, we are going to carefully and key –open freezer first. Then lift pan of liquid and place in freezer.
So now, we are just chill in the freezer for several hours but every 30 minutes when it come back and stir it up. So we get this sorbet kind of consistency, hang out staying in your freezer, you want to come all together high between two and four hours. Depending on how cold it is in there.
Time stir, get those ice crystals off the bottom. 30 minutes later, we need to check, go stir, swing, and swing action. Look coming together real nice, after this little stir, stir I’d say we have about two to three maybe four more sessions of stirring. So an hour to an hour and a half, pretty goodness all the way through like in a sorbet.
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