Cranberry Sorbet Recipe
Cranberry Sorbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This sorbet's sweet-tart taste is so refreshing after a hearty meal. My mother made a batch at least once a year, either for Thanksgiving or Christmas.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 envelope unflavored gelatin
  • 2-1/4 cups water, divided
  • 4 cups fresh or frozen cranberries
  • 2 cups sugar
  • 2 cups ginger ale, chilled

Directions

In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. In a large saucepan, bring cranberries and remaining water to a boil. Reduce heat; cook until berries pop. Remove from the heat; press cranberries through a sieve or food mill, reserving juice. Discard pulp.
In a large bowl, combine the warm juice, gelatin and sugar until dissolved. Cool to room temperature. Stir in ginger ale.
Pour into a freezer-proof bowl; cover and place in the freezer until mixture is partially frozen. Beat with an electric mixer until light in color. Cover and freeze overnight. Yield: 12 servings.
Originally published as Cranberry Sorbet in Country Woman Christmas Annual 2006, p45

Nutritional Facts

1/2 cup: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 41g carbohydrate (38g sugars, 1g fiber), 1g protein.

  • 1 envelope unflavored gelatin
  • 2-1/4 cups water, divided
  • 4 cups fresh or frozen cranberries
  • 2 cups sugar
  • 2 cups ginger ale, chilled
  1. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. In a large saucepan, bring cranberries and remaining water to a boil. Reduce heat; cook until berries pop. Remove from the heat; press cranberries through a sieve or food mill, reserving juice. Discard pulp.
  2. In a large bowl, combine the warm juice, gelatin and sugar until dissolved. Cool to room temperature. Stir in ginger ale.
  3. Pour into a freezer-proof bowl; cover and place in the freezer until mixture is partially frozen. Beat with an electric mixer until light in color. Cover and freeze overnight. Yield: 12 servings.
Originally published as Cranberry Sorbet in Country Woman Christmas Annual 2006, p45

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