Cranberry Sorbet

This stunning cranberry sorbet is refreshing, slightly tart, and such an inspiring color. Sometimes I like to serve it with a shot of vodka or a gentle blob of whipped cream alongside. You could also add a little liqueur to the sorbet if you like. Unfortunately, this doesn’t work too well without an ice-cream machine—you can beat it by hand, but you will end up with a sort of granita instead of a sorbet.–Tessa Kiros

LC Some Like it Tart Note

Let’s not lose sight of the fact that this is cranberry sorbet. As such, it’s bracing and bold and vivacious in that way only cranberries can be. Sure, it contains sugar, but not so much as to overwhelm the traits that make cranberries, well, cranberries. It’s more a pleasantly tart palate perker-upper than an overly saccharin dessert and just as worthy of a table laden with hearty holiday fare. And we’d want it no other way.

Special Equipment: Ice Cream Machine

Cranberry Sorbet Recipe

  • Quick Glance
  • 10 M
  • 45 M
  • Serves 6 to 8


  • 5 cups (1 3/4 pounds) fresh or frozen cranberries, rinsed
  • 1 1/2 to 2 cups superfine sugar, depending on how sweet you prefer (if you don’t have superfine sugar, just blitz some granulated sugar in a blender or food processor until it’s ground really quite superfine but not blasted into powdery smithereens)
  • 3 1/2 cups cold water


  • 1. Place the berries in a saucepan with the sugar and water, cover, and simmer over medium heat, stirring occasionally, until the berries are softened, 15 to 30 minutes, depending on the heat and your berries.
  • 2. Purée the cranberry mixture in a food processor or blender. Strain the mixture, discarding the solids. Let cool to room temperature.
  • 3. Cover and refrigerate the cranberry mixture until chilled through, at least 4 hours and preferably overnight. Transfer to an ice-cream machine and process according to the manufacturer’s instructions. Serve immediately or transfer to a resealable container and freeze for as long as you can resist temptation.
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