Cranberry Sorbet Scoop (Printable version)

A tangy-sweet sorbet featuring cranberries and citrus, ideal for a light, refreshing treat.

# Ingredient List:

→ Fruit Base

01 - 2 cups fresh or frozen cranberries
02 - 1 cup water
03 - Zest of 1 orange
04 - 2/3 cup granulated sugar

→ Flavor Enhancers

05 - 2 tablespoons freshly squeezed orange juice
06 - 1 teaspoon lemon juice
07 - Pinch of salt

# How to Make It:

01 - Combine cranberries, water, orange zest, and sugar in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 8 to 10 minutes, until cranberries burst and soften.
02 - Remove from heat and let cool for 10 minutes.
03 - Transfer the mixture to a blender. Add orange juice, lemon juice, and salt. Blend until completely smooth.
04 - Pass the purée through a fine mesh sieve into a bowl to remove skins and seeds.
05 - Refrigerate the strained purée for at least 1 hour until thoroughly chilled.
06 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until thick and slushy.
07 - Transfer the churned sorbet to an airtight container and freeze for a minimum of 3 hours until firm.
08 - Scoop and serve immediately. Optionally garnish with fresh mint or orange zest.

# Expert Suggestions:

01 -
  • It's the kind of dessert that makes you feel accomplished even though you barely tried, and everyone asks for the recipe.
  • The vibrant color alone makes any plate look Instagram-worthy, but the real magic is how the tartness wakes up your palate like nothing else can.
  • You can make it ahead and it just sits pretty in your freezer waiting to impress, which honestly changed my dinner party game forever.
02 -
  • If you skip straining, you'll end up with a gritty texture that tastes fine but feels wrong on your tongue. I learned this the hard way and never made that mistake again.
  • The sugar amount is crucial—too little and it won't churn properly into a smooth texture; too much and it becomes overly sweet and dense. Trust the measurement.
  • Churning time matters more than you'd think. Under-churned sorbet is icy and unpleasant; over-churned becomes heavy. Aim for that sweet spot where it's thick and fluffy.
03 -
  • The moment you add salt, taste the purée before it goes in the freezer. You want it to taste slightly too tart and too sweet when it's warm—freezing mutes both of those flavors, so you need to compensate now.
  • If your sorbet comes out icy rather than smooth, you either skipped the straining step or didn't chill it long enough before churning. Next time, taste the liquid before it freezes to make sure the flavor balance is right.

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