Cranberry Lime Sorbet
Published by Houghton Mifflin Harcourt
Brilliant pastry chef Paige Retus taught me how to make this wonderfully tart sorbet without the aid of an ice cream machine. I have been making it for years and years for all sorts occasions, but without fail at Thanksgiving. I didn’ know it could be improved upon, but the texture is even better with an ice cream machine. I like to serve this with dark chocolate cookies.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, lactose-free, peanut free, soy free, vegan
Equipmentblender, ice cream maker
Five Ingredients or LessYes
Taste and Texturefruity, light, sweet, tart
Type of Dishsorbet
- 1 cup white sugar
- 2½ cups water
- 2½ cups cranberries, picked over for leaves
- ¾ cup fresh lime juice or orange juice
- Zest of 1 lime
Place the sugar and 1 cup of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil.
Cook until the cranberries pop, about 4 minutes.
Set aside to cool.
Place in a blender and puree until smooth.
Add the remaining ½ cups water, lime juice and lime zest to the blender and puree.
Cover and refrigerate until the mixture reaches 40°F.
Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
2008 Sally Sampson