Cranberry Sorbet – a delicious recipe with cranberries, water, sugar, lemon juice, orange juice, cream maker. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
2
Puree cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids).
3
Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
4
Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
5
Stir together cranberry puree, sugar syrup, and citrus juices and freeze in ice cream maker.
6
Transfer to an airtight container and freeze until hardened, at least 2 hours.
506
kcal
Calories
132
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 7 ingredients. The key ingredients include: 1 pound fresh or frozen cranberries (4 cups; thawed if frozen), 5 cups water, 2 1/2 cups sugar, 3/4 cup fresh lemon juice, and more.
Yes, Cranberry 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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