Fresh Cranberry Sorbet

Lynnda Cloutier


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

pinch tips: How to Core and Slice an Apple




1 lb. fresh cranberries, about 4 cups
4 cups water
1 3/4 cups sugar
1 tsp. lemon juice
fresh cranberries for garnish
mint sprigs

Directions Step-By-Step

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.

About this Recipe