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Cranberry Sorbet

Cranberry Sorbet
Too tart to eat raw and on their own, cranberries are delicious in sweet relishes, sauces, breads and other preparations. Most of the autumn harvest ends up in canned cranberry sauce and bottled juice. Because cranberries marry well with other fruits, their juice often is sold mixed with apple, raspberry or another fruit juice. It also is bottled with white grape juice to sweeten it. This sorbet calls for unsweetened juice, which can be found in natural-foods stores. The recipe adds just the right amount of sugar for a refreshing, elegant dessert.

Ingredients:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 2 1/2 cups unsweetened cranberry juice

Directions:

In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.

Pour the cranberry juice into the sugar syrup and bring to a boil. Reduce the heat to medium and cook for about 1 minute. Remove from the heat and let cool to room temperature.

Refrigerate the cranberry syrup until chilled, at least 3 hours or up to 8 hours.

Transfer the cranberry syrup to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 quart.

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).