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Cranberry Sorbet

Cranberry Sorbet


Cranberry Sorbet

This bright, tart sorbet is a great finish to all those heavy holiday meals coming up. It's simple but very tasty.

Servings 12 people


  • 3 cups cranberries fresh or frozen
  • 2 cups water
  • 1 cup sugar
  • .5 tbsp vanilla extract or paste
  • 1 orange, peel and juice


  1. Combine the cranberries, water, sugar, vanilla and 2-3 long strips of orange peel in a medium sauce pan. Cook over medium heat until the cranberries soften and start to pop. Help the process along by squishing the cranberries with the back of a spoon. 

  2. Remove from heat. Add 3 tbsp orange juice. Allow to cool to room temperature.

  3. Either in a blender or using an immersion blender, puree the mixture until mostly smooth. Strain into a clean bowl through a fine mesh sieve. Cover and cool the mixture for 4 hours or overnight. Freeze according your ice cream maker's instructions. 

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