Vibrant Cranberry Sorbet (Print Version)
A vibrant, tart cranberry and orange sorbet delivering a refreshing, light dessert experience.
# Recipe Ingredients:
→ 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 the mixture thickens slightly, about 7 to 8 minutes.
03 - Remove from heat and let cool slightly. Blend the mixture 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 the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 to 25 minutes.
07 - Transfer to a freezer-safe container and freeze for at least 2 hours, or until firm.
08 - Let sorbet sit at room temperature for 5 minutes before scooping. Serve and enjoy.
# Expert Advice:
01 -
- It tastes like a palate cleanser between courses, but you'll find yourself sneaking spoonfuls straight from the freezer.
- Four simple ingredients create something that feels fancy enough to serve at dinner parties, but casual enough for a Tuesday afternoon treat.
- The whole process is surprisingly forgiving, even if you don't own an ice cream maker.
02 -
- Don't skip the straining step—it's the difference between smooth sorbet and one with an unpleasant grainy texture from the skins.
- If your sorbet comes out icy instead of creamy, your mixture likely wasn't cold enough before churning; temperature matters more than you'd expect.
- A teaspoon of vodka or liqueur added before churning keeps it slightly softer, which is secretly brilliant if you're scooping at home.
03 -
- Make the base the day before so it's already chilled—this saves time and gives you better results with your ice cream maker.
- Taste the strained mixture before freezing; add a touch more sugar if the tartness feels too aggressive, remembering that cold dulls taste perception slightly.