Best 8 Cranberry Sherbet Recipes

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Cool down on a hot day with our creamy and tangy cranberry sherbet. This frozen treat is a refreshing blend of tart cranberries and sweet sugar, with a hint of lime for a pop of brightness. It's made with just a few simple ingredients and is a cinch to prepare, making it the perfect dessert for any occasion. Our recipe also includes instructions for a boozy variation, where you can add a splash of vodka or rum for a grown-up twist. And if you're feeling extra creative, try our layered sherbet recipe, which combines cranberry, orange, and lime sherbets for a visually stunning and flavorful dessert. With its vibrant color and delightful taste, our cranberry sherbet is sure to be a hit with family and friends.

Here are our top 8 tried and tested recipes!

CRANBERRY AND ORANGE-SHERBET PUNCH



Cranberry and Orange-Sherbet Punch image

For a frothy top layer, spoon orange sherbet over this cranberryvodka punch and sip from the glass -- no spoon necessary.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

6 1/2 cups water
2 bags (12 ounces each) fresh cranberries, plus more for skewers
3/4 cup granulated sugar
1 ounce whipping-quality pasteurized egg white, lightly beaten
1/4 cup superfine sugar
1 liter club soda
1 1/4 cups vodka, chilled (optional)
2 pints orange sherbet, softened slightly

Steps:

  • Bring water and cranberries to a boil in a large pot. Reduce heat, and simmer for 15 minutes. Strain into a large punch bowl, pressing gently on solids. Discard solids. Add granulated sugar, stirring until sugar dissolves. Cover, and refrigerate for up to 1 day.
  • Thread several cranberries onto each of 12 small skewers. Brush with egg white, and sprinkle with superfine sugar. Let dry on a nonstick baking mat.
  • Add club soda, and vodka if using, to bowl. Top with sherbet, and serve with cranberry skewers.

CRANBERRY SHERBET



Cranberry Sherbet image

Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 cups.

Number Of Ingredients 5

1 package (12 ounces) fresh or frozen cranberries
2-3/4 cups water, divided
2 cups sugar
1/2 cup orange juice
1 envelope unflavored gelatin

Steps:

  • In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

REFRESHING CRANBERRY SHERBET



Refreshing Cranberry Sherbet image

Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 quarts.

Number Of Ingredients 8

4 cups fresh or frozen cranberries
4 cups water
2-3/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup 2% milk
1 teaspoon lemon juice
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY SHERBET



Cranberry Sherbet image

This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.

Provided by BLT376

Categories     Desserts     Frozen Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

2 cups fresh cranberries
2 cups white sugar
2 cups milk
1 cup heavy cream

Steps:

  • Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
  • When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 56.6 g, Cholesterol 45.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 36.8 mg, Sugar 53.8 g

CRANBERRY BUTTERMILK SHERBET



Cranberry Buttermilk Sherbet image

Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It's also popular on a hot, summer day. The buttermilk adds a nice tang. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1 quart.

Number Of Ingredients 11

1 cup fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 cinnamon stick (3 inches)
2 cups buttermilk
1 cup sugar
1 cup light corn syrup
1/4 cup lemon juice
Dash salt

Steps:

  • In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 366 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

WATERMELON CRANBERRY SHERBET



Watermelon Cranberry Sherbet image

Nothing beats a juicy watermelon in warm summer weather-unless it's this frosty sherbet. A dash of cranberry juice adds a lip-smacking tang to every spoonful. -Jeannie Klugh, Lancaster, PA

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 envelope unflavored gelatin
1/3 cup cranberry juice, chilled
4 cups cubed seedless watermelon
1/2 cup sugar

Steps:

  • In a small saucepan, sprinkle gelatin over cranberry juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., Place watermelon in a blender; cover and process until smooth. Add sugar and gelatin mixture; process until blended. Pour into an 8-in. square dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY SHERBET



Cranberry Sherbet image

Can serve this as a mini dish with your main course ~ it is sure to be a healthy hit even with the children. Refreshing for the summer anytime !

Provided by Carol Junkins

Categories     Ice Cream & Ices

Time 3h10m

Number Of Ingredients 6

1 lb (4 cups) whole cranberries, uncooked
2 1/2 c water
2 c sugar
1 Tbsp plain gelatin
1/2 c cold water for gelatin
1/3 c fresh lemon juice, strained

Steps:

  • 1. Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
  • 2. Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 - 4 hours. Cut into chunks for serving. Will keep in freezer at least a week. Makes 6-8 servings

CRANBERRY SHERBET



Cranberry Sherbet image

From a book of old time recipes, so old I can't even remember the name! COOK TIME DOES NOT INCLUDE FREEZING TIME!

Provided by Lori Loucas

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 7

2 c buttermilk
1/4 c freshly squeezed lemon juice
1/2 c sugar
1 1/2 c white karo syrup
1 c fresh cranberries
1 tsp sugar
1/2 tsp lemon zest

Steps:

  • 1. Combine buttermilk, lemon juice, sugar and Karo syrup in a bowl. Mix well. Freeze until it turns to mush.
  • 2. Meanwhile, place the cranberries, 1 tsp sugar and lemon zest in a small saucepan. Add a little bit of water and cook till the berries explode. Cool and mash berries.
  • 3. Remove the base mix from the freezer and beat by hand until smooth. Add the berries and again beat by hand until incorporated. Return to freezer and freeze until firm.
  • 4. When you serve, each portion should have on top a fresh violet, or candied violet, or violet leaf, or candied rosebud, or tiny piece of candied ginger, or a mint leaf, or a lavender leaf, or a hundred dollar bill wadded up in gold foil. Just enjoy...

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they will need to be thawed before using.
  • To make sure the sherbet is smooth, strain the cranberry mixture before freezing it.
  • If you don't have an ice cream maker, you can still make this sherbet. Pour the cranberry mixture into a freezer-safe container and freeze for several hours, stirring every 30 minutes or so.
  • Garnish the sherbet with fresh cranberries, mint leaves, or a sprinkle of cinnamon before serving.

Conclusion:

This cranberry sherbet is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a healthy snack or a sweet dessert, this sherbet is a great choice.

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