Cranberry Sorbet

Updated February 23, 2016

With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, low-fat, peanut free, tree nut free

Equipmentice cream maker

Five Ingredients or LessYes


Taste and Texturefruity, light, sweet, tart

Type of Dishsorbet


  • 2 cups fresh or frozen cranberries
  • ¼ cup fresh orange juice
  • 3 cups water
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated orange zest


In a saucepan, combine the cranberries, orange juice, and ½ cup of the water. Cook over medium heat until cranberries pop open, 5 to 7 minutes. Coarsely mash the cranberries, still in the saucepan, with the back of a wooden spoon. (You should have about 1½ cups puree.)

Add the sugar, lemon juice, orange zest, and remaining water. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes.

Let cool and refrigerate for at least 6 hours, or as long as overnight.

Freeze in an ice-cream maker according to the manufacturer’s instructions.



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