Cranberry Sorbet Recipe (2024)

Home > Recipes > Desserts > Ice Cream/Frozen Desserts > Cranberry Sorbet

by Michelle
November 18, 2013 (updated Jan 22, 2019)

Jump to Recipe

There is a local frozen custard stand that people in our area have been flocking to since I was a little kid. For the longest time, they only had one location, but opened a second one a handful of years ago. The custard is phenomenal, but what I really love is that they don’t close up shop after Labor Day; they stay open until Thanksgiving, which means I can continue to get my frozen custard fix right up until the holidays. Last year, my Chief Culinary Consultant and I stopped for a little dessert right before Thanksgiving and they were out of his beloved orange sherbet, but they did have a cranberry sherbet, which he tried and absolutely loved. He talked about that sherbet for months, so once cranberries were in the stores again, I snatched some up so I could make a frozen cranberry treat perfect for this time of year.

I chose to go with a sorbet instead of a sherbet for this recipe, as I find sorbets to be much lighter. While a sherbet isn’t as heavy as ice cream, it’s certainly more on the creamy side. Thanksgiving dinner is basically the king of all meals, right? I feel like no matter how little I take of any one thing, I walk away from the table totally stuffed. However, I absolutely, positively cannot turn down Thanksgiving dessert. With that in mind, I made this cranberry sorbet as a light and refreshing option to cap off Thanksgiving dinner, in case guests find the traditional pies to be a bit too much after already loosening the good ol’ belt buckle.

The combination of fresh cranberries and orange juice give this sorbet a slightly tart and incredibly refreshing flavor. My tongue did a little jig when I tasted my first spoonful. It’s definitely a perfect light alternative for dessert; the cranberries feel right at home next to the pumpkin, apple and pecan pies!

Two year ago:Thanksgiving Turkey Cupcakes and Sweet Potato Gratin with Gruyère
Three years ago: Fresh Green Bean Casserole
Four years ago: Thick and Hearty Chili

Cranberry Sorbet

Yield: 1 quart

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Chilling time: 11 hours hrs 20 minutes mins

Total Time: 40 minutes mins

A bright and refreshing cranberry sorbet is the perfect end to a heavy meal.

No ratings yet

Print Pin Rate

Ingredients

½ cup (100 g) granulated sugar
½ cup (125 ml) water
12 ounces (340.2 g) fresh cranberries
Pinch of salt
½ cup (124 ml) orange juice
1 tablespoon Cointreau or Grand Marnier liquor, optional, this keeps the sorbet from getting icy

Instructions

Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar has completely dissolved.
Add the cranberries and salt, and bring to a low boil. Cover, reduce the heat to medium-low, and cook for 10 minutes (the cranberries should be completely soft at this point). Remove the pan from heat (leaving the lid on) and cool the cranberry mixture to room temperature.
Once cool, using a blender or food processor, puree together the cranberry mixture (including any juices), orange juice and Cointreau until completely smooth. Press the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate at least 8 hours (or overnight) to chill completely.
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Store in an airtight container in the freezer.

Notes

Nutritional values are based on one quart

Calories: 645kcal, Carbohydrates: 159g, Protein: 2g, Sodium: 45mg, Potassium: 537mg, Fiber: 15g, Sugar: 128g, Vitamin A: 450IU, Vitamin C: 107.3mg, Calcium: 41mg, Iron: 1.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

Originally published November 18, 2013 — (last updated January 22, 2019)

« Previous PostFriday Things

Next Post »Sausage Cornbread Stuffing

52 Comments on “Cranberry Sorbet”

Charlotte — December 31, 2019 @ 9:58 pm Reply
See Also
5-Minute Gzik Recipe! Traditional Polish Farmer's Cheese Dip Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana The Best Eggnog Cake (Poke Cake Recipe) | Beyond Frosting Garlic Greek Yoghurt Naan Bread | Slimming Eats Recipe
Much yum! I added a dash of orange flower water. Rosewater would probably be nice, too.
raina — December 29, 2016 @ 11:58 pm Reply
Recipe is very simple and thanks for sharing.It looks amazing.Surely I will try. midnight cake delivery in pune
Mary — June 5, 2014 @ 4:48 pm Reply
I want to know if I can use cranberry juice to make this sorbet? Fresh cranberries are not available and could not find frozen cranberries. What do you think?
- Michelle — June 5, 2014 @ 7:39 pm Reply
  Hi Mary, I would not recommend using juice for this recipe. It’s hard for me to find cranberries (fresh or frozen) here unless it’s during the fall, too.
Hayley — March 27, 2014 @ 5:57 pm Reply
Oh my gosh, this looks absolutely fantastic! My two favourite things, sorbet & cranberries :)
Rhona — January 4, 2014 @ 9:52 am Reply
Sounds and looks delicious, I have dried cranberries which should work but would like to know how long I can keep frozen (in freezer container) before it is spoilt please. Just been given an ice cream maker machine (Cuisinart) and need to start somewhere! Love the look of your ice cream recipes too…watch out waistline!!
- Michelle — January 4, 2014 @ 10:42 am Reply
  Hi Rhona, If you use dried cranberries, you will need to reconstitute them (plump them up) in a liquid. I would soak them in warm water overnight. I do recommend fresh cranberries if you can get them, though. This should keep well in the freezer for 1-2 months.
Shannon F — November 29, 2013 @ 10:35 pm Reply
Cranberries are one of my most favorite fruit so I tried this recipe as soon as I could. It is definitely tart, which I like, and it has a fantastic flavor. This is my second favorite cranberry recipe from your site. Thanks!
Offira — November 27, 2013 @ 11:22 am Reply
Can I use fresh squeezed oranges or do you think it has to be orange juice? I know that orange juice has more tang than just plain squeezed oranges so I wanted to check! Thanks.
- Michelle — November 27, 2013 @ 11:34 pm Reply
  You could use store-bought orange juice or fresh-squeezed, both would work.
Tom — November 23, 2013 @ 8:40 pm Reply
I just made the sorbet this evening. Not sure if I did something wrong.
It was very smooth and initially, had a nice tart flavor. After a few seconds, I got a really bad bitter taste. Maybe it was the cranberries?
- Michelle — November 24, 2013 @ 1:10 pm Reply
  Hi Tom, It definitely has a tart flavor, but if it tastes bitter, it might be the cranberries.
Laura Dembowski — November 23, 2013 @ 5:03 pm Reply
This sorbet looks wonderfully smooth and creamy! I bet the flavor is super refreshing too. Perfect for Thanksgiving!
Suzie — November 23, 2013 @ 10:51 am Reply
I made this last night and just put it through my ice cream maker. It is soooo yummy. I’m freezing small scoops in little shot glasses and serving it as intermezzo at my Thanksgiving dinner.
Renee @ Awesome on $20 — November 20, 2013 @ 1:05 am Reply
I think this sounds great. The tart flavor of cranberry seems like a great compliment to a frozen dessert. I can’t wait to try this.
Carinne — November 19, 2013 @ 1:11 pm Reply
Is there a good non-alcoholic substitute for the liquor? I know you said it was optional, but I’d love to be able to put something in that would help with keeping it less icy. Any suggestions?
- Michelle — November 20, 2013 @ 8:59 pm Reply
  Hi Carinne, I am not aware of a substitute that has the same properties as the alcohol when it comes to keeping the sorbet less icy.
Kacy — November 19, 2013 @ 12:34 am Reply
Can you use frozen cranberries, perhaps letting them thaw first? Would this affect the liquid ratios?
See Also
47 Perfectly Delicious Dehydrator Recipes You Will Want to Try
- Michelle — November 19, 2013 @ 10:26 pm Reply
  Hi Kacy, You could use frozen and thawed cranberries, but I would drain them first.
Tracy | Pale Yellow — November 18, 2013 @ 7:33 pm Reply
I’m flying for Thanksgiving and have been eye-ing the cranberries at the grocery store wondering what to do with them since I doubt TSA would allow homemade cranberry sauce through! This sorbet sounds perfect!
Chelsea @chelseasmessyapron — November 18, 2013 @ 5:51 pm Reply
I love cranberry and this sorbet sounds amazing. I love that bright vibrant color!
Dana — November 18, 2013 @ 5:19 pm Reply
Mmmm this looks so refreshing. I adore cranberry anything and sorbet. YUM.
Angelyn @ Everyday Desserts — November 18, 2013 @ 5:08 pm Reply
This is so pretty! Pretty food always tastes better :)
Cate @ Chez CateyLou — November 18, 2013 @ 2:11 pm Reply
This is the prettiest sorbet I have ever seen! What a gorgeous color!
Rochelle @ Oh So Sweet Baker — November 18, 2013 @ 1:24 pm Reply
The colour of this is so beautiful. Such a strong natural colour. Unfortunately fresh cranberries are hind to find in the UK, so I’m just going to have t use cranberry juice.
Laurie — November 18, 2013 @ 12:38 pm Reply
Could you leave the bits of cranberry in the sorbet?
- Cat — November 18, 2013 @ 12:55 pm Reply
  Laurie, I have been making cranberry sorbet for years as an autumn intermezzo. I poach them gently in red wine, either cab or a light Bordeaux, before incorporating them in the product. Answer is yes, you could put some very finely minced pieces of cranberry back in, but take care that you taste a few of them first, as the skins can become rather tough after being simmered. Also, pieces that are too big might freeze too hard and become an icy distraction. Keeping the pieces small and fine should take care of both of those possibilities.
- Michelle — November 19, 2013 @ 12:14 am Reply
  Hi Laurie, Yes, you could, although as Cat mentioned, I’ve found pieces of fruit that are too big in ice cream can become icy bits.
Laura @ Laura's Baking Talent — November 18, 2013 @ 11:45 am Reply
What a fun flavor of sherbert! Love! Thanks for sharing :)
Jessica @ A Kitchen Addiction — November 18, 2013 @ 11:38 am Reply
Beautiful addition to Thanksgiving dessert!
Mallory @ Because I Like Chocolate — November 18, 2013 @ 11:27 am Reply
I love how this is a relatively healthy and light dessert option for this time of year. You don’t find to much of that!
- Mallory @ Because I Like Chocolate — November 18, 2013 @ 11:27 am Reply
  Oops, that should be “too”.
Libby — November 18, 2013 @ 9:56 am Reply
Oh, thank you, thank you for this! Perfect dessert.
Melanie @ Carmel Moments — November 18, 2013 @ 8:58 am Reply
This looks beautiful and smooth. Perfection!
Nancy Long — November 18, 2013 @ 8:53 am Reply
oh shoot, need to figure out how to make room in the freezer for the ice cream insert! This sounds wonderful!
Elizabeth — November 18, 2013 @ 7:58 am Reply
Great idea :)
We decided to do a series of unconventional recipes with traditional ingredients so this will make a nice addition.
Valerie L. — November 18, 2013 @ 6:34 am Reply
Michelle, your recipe here for Cranberry Sorbet looks refreshingly delicious. By the way, being a Pittsburgher, I am all too familiar with the local custard stand that you are referring to, and I couldn’t agree with you more — Glen’s is the best!
Marie @ Little Kitchie — November 18, 2013 @ 6:30 am Reply
Oh so pretty!
Kiran @ KiranTarun.com — November 18, 2013 @ 6:22 am Reply
LOVE the color! So festive :)
Kathy — November 18, 2013 @ 6:04 am Reply
This was a traditional Christmas appetizer course in my husband’s family. Guests would come to the table and find a crystal dish of sorbet sitting in a bit of pineapple juice at their place. It has become a tradition in my family and our children’s family for years to come.
Meg — November 18, 2013 @ 5:09 am Reply
Wow, what an incredible colour! I love this idea, have been starting to think of non-traditional dessert ideas, this is perfect. Would definitely add the cointreau, for sure!!
Becca @ Crumbs — November 18, 2013 @ 4:34 am Reply
Such a good idea for a light but delicious desert for after a huge meal! I think this will go on my Christmas desserts list because I’m always so stuffed by the main.
Ellen — November 18, 2013 @ 3:20 am Reply
Hot diggity I need to get an ice cream maker!!
Laura (Tutti Dolci) — November 18, 2013 @ 1:17 am Reply
Gorgeous, I love the color!
Averie @ Averie Cooks — November 18, 2013 @ 1:03 am Reply
What a stunning color! Who needs food coloring when you’ve got Mother Nature! Pinned! :)
sandy — November 18, 2013 @ 12:53 am Reply
The color is just beautiful. Sorbet is perfect for a California Christmas.
Hari Chandana — November 18, 2013 @ 12:31 am Reply
Looks so gorgeous.. love it!!
Marla — November 18, 2013 @ 12:12 am Reply
So do you have to have an ice cream maker to make this and if so, which do you recommend?
- Kathy — November 18, 2013 @ 6:07 am Reply
  I do not use an ice cream maker for this. I use my hand mixer on it a few times as it starts to freeze until it gets too hard. Sometimes it has gotten away from me and I have to let it melt a bit before I can beat it again. The mixing adds a lot of air and makes for a creamier texture.
  - Nancy — November 18, 2013 @ 12:31 pm
    Kathy – I have never made ice cream or sorbet before and you sound like an experienced ice cream maker – is this difficult to do with a hand mixer only?
- Michelle — November 18, 2013 @ 12:03 pm Reply
  Hi Marla, I do, I have the ice cream maker attachment for my Kitchen Aid stand mixer.
  - Christine — November 18, 2013 @ 12:34 pm
    I also have the Kitchen Aid Ice Cream attachment and LOVE, LOVE IT!! Best investment ever, except for my diet! I will be making this Sorbet!

FAQs

What makes sorbet so creamy? ›

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Read The Full Story ›

Why put egg white in sorbet? ›

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

What happens if you use too much sugar in the sorbet? ›

Making Perfectly Smooth Sorbet

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base.

Why isn't my cranberry sauce gelling? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Get More Info ›

What is the secret of a good sorbet? ›

The Master Ratio

Okay, let's back up a bit. If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Know More ›

What's the difference between sorbet and sherbet? ›

The main difference? Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).

View Details ›

Why add vodka to sorbet? ›

Since alcohol doesn't freeze, the vodka helps add smoothness to the the crunchy, icy texture of the sorbet. I made mine with Heritage Distilling Company's vodka. Triple distilled with a smooth finish, it's the perfect addition to this refreshing dessert.

See Details ›

Why is my homemade sorbet icy? ›

Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).

Discover More Details ›

What keeps sorbet soft? ›

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

View Details ›

Should diabetics eat sorbet? ›

"It really depends on each person's individual dietary needs and what their health goals are," says Joy. "For example, if you're sensitive to eating dairy, then you should go for the sorbet. But if you're watching your blood-sugar levels, then sorbets aren't the best choice because they raise blood sugar quicker."

Know More ›

Can you use honey instead of sugar in sorbet? ›

Just puree the fruit, add some honey, chill, then freeze. Um, okaaay. Needless to say, I'll be making homemade sorbet from here on out, and I don't think I'll ever even miss the sugar.

Read The Full Story ›

Is fruit sorbet bad for you? ›

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Get More Info ›

Are Ocean Spray cranberries good for you? ›

Research suggests that there are multiple, powerful elements found within cranberries that are linked to a variety of health benefits. Besides helping consumers meet their recommended daily fruit intake, cranberries work hard for your whole-body and can support urinary tract, stomach, oral and heart health.

Get More Info ›

Why does my homemade cranberry sauce taste bitter? ›

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Read The Full Story ›

Why is cranberry sauce upside down? ›

But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”