Indulge in a delightful culinary journey with our carefully curated collection of fresh cranberry sorbet recipes. These refreshing treats, bursting with the tangy sweetness of cranberries, offer a symphony of flavors to tantalize your taste buds. From classic sorbet to innovative twists, our recipes cater to every palate, promising an unforgettable taste experience. Embark on a refreshing adventure as you explore the vibrant world of cranberry sorbet.
**Classic Fresh Cranberry Sorbet:** Experience the timeless elegance of this classic sorbet, where the vibrant flavor of cranberries takes center stage. Made with just a handful of simple ingredients, this recipe captures the essence of cranberries, delivering a delightful balance of tartness and sweetness.
**Sparkling Cranberry Sorbet:** Elevate your sorbet game with this effervescent delight. Infused with the festive cheer of sparkling water, this sorbet offers a bubbly sensation that dances on your tongue. The addition of lime juice adds a refreshing citrusy twist, creating a vibrant and invigorating treat.
**Cranberry-Orange Sorbet:** Embark on a culinary adventure with this vibrant sorbet, where the tangy zest of oranges harmoniously blends with the tartness of cranberries. This delightful combination creates a symphony of flavors that will leave you craving more.
**Cranberry-Ginger Sorbet:** Experience the warmth of ginger and the tang of cranberries in this unique sorbet. The spicy kick of ginger adds a delightful dimension to the classic cranberry flavor, creating a tantalizing treat that is both refreshing and invigorating.
**Cranberry-Pomegranate Sorbet:** Discover a world of antioxidants and flavors in this vibrant sorbet. The addition of ruby-red pomegranates enhances the cranberry's tartness with its sweet and juicy notes. Each spoonful offers a burst of refreshment and a boost of nutrition.
FRESH CRANBERRY SORBET
This fresh cranberry sorbet is a briskly refreshing complement to a heavy Thanksgiving dinner. It soothes and reawakens taste buds to its tartly sweet and icy flavor. Frozen in ramekins and removed right before serving, it's easy and pretty. Marlene Sorosky's Year Round Holiday Cookbook
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water. Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon. Stir in sugar and lemon juice. Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins. Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week. Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl. Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes. to garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight. Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.
CRANBERRY SHERBET
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
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.
CRANBERRY-PORT SORBET
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
- Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
- Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.
MULLED WINE AND CRANBERRY SORBET
This sorbet is always a great addition to our Nantucket Stroll Weekend menu. I love serving it alongside my Grandma Fern's hazelnut shortbreads, or her famous molasses cookies.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
- Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.
CRANBERRY SORBET
Categories Blender Ice Cream Machine Dessert Thanksgiving Frozen Dessert Cranberry Lemon Orange Fall Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings (about 1 1/2 qt)
Number Of Ingredients 8
Steps:
- 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.
- Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
- 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.
- Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.
CRANBERRY AND ORANGE THYME SORBET
Provided by Jerry Traunfeld
Categories Dessert Freeze/Chill Thanksgiving Frozen Dessert Cranberry Orange Vegan Thyme Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart, 8 servings
Number Of Ingredients 6
Steps:
- Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
CRANBERRY SORBET
This recipe was found in the 2001 As You Like It Cookbook. Preparation time does not include the time needed for the finished mixture to freeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 13m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
- Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
- Remove from heat, add remaining 2 cups of orange juice & mix well.
- Pour mixture into a flat plastic 2-quart container & place in the freezer.
- When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
- Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.
Nutrition Facts : Calories 173.9, Fat 0.2, Sodium 98.4, Carbohydrate 44, Fiber 0.9, Sugar 40.9, Protein 0.6
FRESH CRANBERRY APPLE SORBET
Bags of fresh cranberries bought on sale last winter, now kicking around the freezer? Check! Insatiable craving for frozen desserts now that the hot weather has started? Check! This is seriously good sorbet. Adjust sugar to taste, and see the note about substitutions.
Provided by Erin R.
Categories Frozen Desserts
Time 45m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring cranberries, chopped apple and water to a boil, then reduce to a simmer until berries pop and mixture thickens slightly. About 8-10 minutes.
- Let cool slightly, then add sugar and boiled cider, mixing until sugar dissolves.
- Puree mixture either in a regular blender or with a stick blender, refrigerate puree several hours or overnight.
- Transfer to ice cream machine and churn until frozen. Either enjoy immediately as soft serve or freeze until solid. Yum!
- NOTE: You can, of course, peel your apple before cooking, but I always leave the peel on for the fiber and the pectin. The stick blender makes short work of it, and I always like a slightly coarse, rustic texture anyway. If you don't have boiled cider, simply use apple juice in place of the water. Or you can easily make your own boiled cider in the crock pot. Just throw in some pure apple cider (not 10% apple juice cocktail, you get the idea), and cook it on high until it reduces down to a thick syrup. Voila! It keeps in the fridge for ages. Also, I used Splenda in place of the sugar to hold the calories down and it worked perfectly. Last but not least, I always stir in half a teaspoon of xanthan gum before pouring into the ice cream machine. It gives the final product a smooth, scoopable texture and eliminates the iciness you get with a lot of homemade ice creams. Xanthan gum can be found in the health food aisle with the Bob's Red Mill products. Have fun!
Nutrition Facts : Calories 223.7, Fat 0.1, Sodium 2.5, Carbohydrate 58, Fiber 2.3, Sugar 54.1, Protein 0.2
Tips:
- Use fresh, ripe cranberries for the best flavor.
- If you don't have a food processor, you can grate the cranberries using a cheese grater.
- Make sure the sugar syrup is completely dissolved before adding it to the cranberry mixture.
- Chill the sorbet for at least 4 hours, or overnight, before serving.
- Serve the sorbet with fresh berries, whipped cream, or a drizzle of honey.
Conclusion:
This fresh cranberry sorbet 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. The sorbet is also a good source of vitamin C and antioxidants. So next time you are looking for a healthy and delicious dessert, give this fresh cranberry sorbet a try.
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