Cranberry Sorbet Refreshing (Printable version)

Bright and tangy frozen cranberry blend with citrus notes, chilled and smooth.

# What You'll Need:

→ Fruit

01 - 2 cups fresh or frozen cranberries
02 - 1 medium orange, zested and juiced (about 1/4 cup juice)

→ Sweetener

03 - 1 cup granulated sugar
04 - 1/2 cup water

→ Flavoring

05 - 1 teaspoon vanilla extract (optional)

# Directions:

01 - In a medium saucepan, combine cranberries, orange juice, orange zest, sugar, and water.
02 - Bring to a boil over medium heat, then reduce to a simmer. Cook until cranberries burst and mixture thickens slightly, about 7 to 8 minutes.
03 - Remove from heat and let cool slightly. Blend until very smooth using a blender or immersion blender.
04 - Strain through a fine mesh sieve to remove skins and seeds, pressing to extract as much liquid as possible. Discard solids.
05 - Stir in vanilla extract if using. Cover and refrigerate until thoroughly chilled, at least 2 hours.
06 - Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, approximately 20 to 25 minutes.
07 - Transfer to a freezer-safe container and freeze for at least 2 hours, or until firm.
08 - Let sit at room temperature for 5 minutes before scooping. Serve and enjoy.

# Expert advice:

01 -
  • It's ridiculously refreshing, especially after a heavy meal when you need something light and sharp.
  • The color alone makes people smile, it's this gorgeous ruby red that looks fancy without any effort.
  • You can make it days ahead and it actually gets better in the freezer.
02 -
  • Don't skip straining, those cranberry skins turn rubbery and weird when frozen.
  • If your mixture isn't completely cold before churning, it won't freeze properly and you'll end up with icy slush instead of sorbet.
  • A tablespoon of vodka keeps it from freezing rock hard, the alcohol lowers the freezing point just enough for a scoopable texture.
03 -
  • Use a metal container for freezing, it conducts cold faster and gives you a smoother final texture.
  • Taste the mixture before churning and adjust sweetness, it should taste a little too sweet because freezing dulls the flavor.
  • If you're making this ahead, cover the surface with plastic wrap pressed directly onto the sorbet to prevent ice crystals from forming on top.

Go back