Cranberry Sorbet Tangy Sweet (Printable Format)
A vibrant, tangy-sweet blend of cranberries and citrus for a cooling, fresh dessert.
# What You Need:
→ Fruit
01 - 2 cups fresh or frozen cranberries
02 - 1 tablespoon freshly squeezed lemon juice
→ Sweetener
03 - 3/4 cup granulated sugar
04 - 1/2 cup water
→ Flavor
05 - 1 teaspoon orange zest
# How-To Steps:
01 - Combine cranberries, sugar, and water in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sugar dissolves, about 8 to 10 minutes.
02 - Remove from heat and stir in freshly squeezed lemon juice and orange zest.
03 - Allow the mixture to cool slightly, then blend until smooth using a blender or immersion blender.
04 - Pass the mixture through a fine-mesh sieve into a bowl to remove skins and seeds. Discard solids.
05 - Refrigerate the strained purée until thoroughly cold, approximately one hour.
06 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and slushy.
07 - Transfer the sorbet to a freezer-safe container and freeze for at least 3 to 4 hours until set.
08 - Allow the sorbet to rest at room temperature for five minutes before scooping and serving.
# Expert Suggestions:
01 -
- The balance of tart cranberries with a touch of sweet sugar feels like a shared secret between friends enjoying a cozy kitchen chat
- This sorbet became an instant favorite because it’s both simple and elegant, perfect for refreshingly cleansing the palate after any meal
02 -
- Don’t rush cooling the mixture before blending — warmth can affect texture and flavor
- Straining the purée might feel like extra work but makes all the difference in smoothness and presentation
03 -
- Use a light flavored citrus zest like orange rather than lemon if you want a milder aromatic lift
- Freezing the sorbet uncovered during churn helps prevent lumps and creates a fluffier texture