Cranberry Sorbet with Fruit (Printable View)
Tangy cranberry sorbet topped with fresh strawberries, blueberries, and diced mango for a refreshing finish.
# What You’ll Need:
→ Sorbet
01 - 2 cups fresh or frozen cranberries
02 - 1 cup granulated sugar
03 - 1 cup water
04 - 2 tablespoons fresh lemon juice
05 - 1 teaspoon orange zest
06 - Pinch of salt
→ Fruit Topping
07 - 1 cup fresh strawberries, hulled and sliced
08 - 1 cup fresh blueberries
09 - 1 cup diced mango or kiwi
10 - 2 tablespoons fresh mint leaves, finely chopped (optional)
# Cooking Steps:
01 - Combine cranberries, sugar, and water 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 the pan from heat and stir in lemon juice, orange zest, and a pinch of salt. Allow mixture to cool slightly.
03 - Transfer the cranberry mixture to a blender or food processor and blend until completely smooth.
04 - Pass the puree through a fine-mesh sieve into a bowl, discarding skins and seeds.
05 - Refrigerate the strained puree for at least 1 hour to cool thoroughly.
06 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions, approximately 20 to 25 minutes, until thick and slushy. Alternatively, pour into a shallow freezer-safe pan and freeze, stirring vigorously every 30 to 45 minutes until smooth and frozen, about 4 hours.
07 - Transfer the sorbet to a container, cover, and freeze for at least 2 hours or until firm.
08 - Scoop sorbet into serving bowls and top with strawberries, blueberries, mango or kiwi, and optional chopped mint.
# Expert Tips:
01 -
- It's naturally vegan and dairy-free, yet tastes indulgent and refreshingly bright.
- The whole thing comes together in under 30 minutes of active time, leaving the freezer to do the heavy lifting.
- A single scoop becomes something special when you pile it high with fresh fruit and a whisper of mint.
02 -
- Straining out the cranberry skins isn't optional—it's the difference between silky-smooth sorbet and a gritty, unpleasant texture that catches in your teeth.
- Don't skip chilling the base mixture; warm liquid churns unevenly and often refreezes into ice crystals instead of sorbet.
- An ice cream maker is wonderful, but the manual stir method works just as well if you're patient and don't mind the arm workout.
03 -
- Taste your mixture after straining—if it feels too tart, you can add a tablespoon or two of simple syrup without remaking the whole thing.
- Keep your ice cream maker's bowl in the freezer at all times; pulling it out at the last minute ensures the best churning results.