Cranberry-Orange Sorbet – a delicious recipe with cranberries, water, sugar, orange, freshly squeezed orange juice, Grand Marnier. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the cranberries, water, sugar, and zest in a medium, nonreactive saucepan until the liquid begins to boil.
2
Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.
3
Pass the cranberries and their liquid through a food mill fitted with a fine disk, or puree them in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
4
Stir in the orange juice and the liqueur, if using.
5
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
6
Dress Cranberry-Orange Sorbet up by serving scoops nestled in LemonPoppy Seed Cookie Cups (page 228), topped with pieces of Candied Citrus Peel (page 178) made with orange zest.
187
kcal
Calories
48
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups (180 g) cranberries, fresh or frozen, 1 cup (250 ml) water, 3/4 cup (150 g) sugar, Grated zest of 1 orange, and more.
Yes, Cranberry-Orange Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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