Cranberry Lime Sorbet

Updated February 23, 2016

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

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

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.



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