Cranberry Sorbet

Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.

Cranberry Sorbet
Elise Bauer

Guest author Garrett came over to make this cranberry sorbet for us the other day, so good! Even in bone-chilling weather. ~Elise

I've gone a bit cranberry crazy at the moment. Plain loco. Off the deep end. You see, it's 35°F outside and I have my ice cream machine running.

Now before you roll your eyes at me and and simply pass me off as simply lunatic fringe, please, hear me out.

I love cranberries. Adore them, in fact. I horde them come November and December because I just can't get enough of their sweet-tart taste that just nibbles at your tongue.

Cranberry sauce, tarts, bread, cookies and chutneys get turned out here like I'll win a prize at the end (maybe more cranberries?).

I always wanted to try making cranberry sorbet but let's face it, there be no cranberries in July when the weather is hitting triple digits.

Cranberry Sorbet
Elise Bauer

Still, if you're a bit cranberry crazy like me, you'll be more than willing to give this a go.

It met with resounding praise at Thanksgiving and was polished off shortly after the next day; as such it's making a Christmas appearance as well. Its deep garnet color and perky flavor just ring with cheer and spirit.

Paired with a snifter of good brandy or maybe some fresh blondies or gingerbread men this sorbet is best enjoyed in a cozy home wrapped in your warmest sweater.

Cranberry Sorbet

Prep Time 3 hrs
Total Time 3 hrs
Servings 6 to 8 servings
Yield 1 quart


  • 12 ounces fresh or thawed frozen cranberries (about 3 1/2 cups), washed and drained, stems removed and discarded, bruised or spoiled cranberries discarded

  • 1 3/4 cups granulated sugar

  • 2 cups white cranberry juice

  • 1 cup water

  • 1/4 teaspoon kosher salt

  • 2 tablespoons light corn syrup

  • 2 teaspoons chopped fresh lime or orange zest


  1. Cook the cranberries with sugar, water, and cranberry juice:

    Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.

  2. Cool, blend, and press through strainer:

    Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.

  3. Add the corn syrup, zest, and chill:

    Stir in corn syrup and zest. Cover and refrigerate until completely chilled, several hours or preferably overnight.

  4. Process in an ice cream maker:

    Process in your ice cream maker according to the manufacturer's instructions.

    Right out of the ice cream maker the sorbet will be rather soft. If you would like it firmer, transfer the sorbet to an airtight container and put in your freezer for a couple of hours.

    Once frozen, you may need to let it sit for a few minutes at room temperature before serving.

    For variations, try adding a tablespoon of chopped fresh ginger to the cranberries, or a tablespoon or two of orange zest.

Cranberry Sorbet
Elise Bauer
Nutrition Facts (per serving)
233 Calories
0g Fat
60g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 233
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 6%
Total Sugars 56g
Protein 0g
Vitamin C 26mg 129%
Calcium 18mg 1%
Iron 0mg 1%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.