Tart Cranberry Sorbet

Cook, Desserts, Fall, In Season, Recipes

Tart Cranberry Sorbet

This sweet-tart sorbet is a refreshing ending to a hearty fall meal, with bright, fresh cranberry flavor. Serve with homemade vanilla wafers — the crisp texture and buttery flavor will complement the sorbet perfectly.


Tart Cranberry Sorbet


2 cups (8 oz./250 g.) cranberries

1/2 cup (4 fl. oz./125 ml.) cranberry juice

1 1/2 cups (10 1/2 oz./330 g.) superfine sugar


In a small saucepan over medium-low heat, heat the cranberries and cranberry juice, stirring occasionally, until the cranberries pop, 5-7 minutes. Stir in the sugar until it has dissolved. Let cool, cover and refrigerate until well chilled, about 2 hours.


Pour the cranberry mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Serve right away. Serves 4.


Williams-Sonoma Cooking from the Farmers' Market CookbookFind more recipes inspired by the season’s bounty in our book Cooking from the Farmers’ Market, by Jodi Liano and Tasha De Serio.

2 comments about “Tart Cranberry Sorbet

  1. Sweet November 9-inspiration | Dkzody's Weblog

  2. Cranberry Ice – Tyttebæris | RecipeReminiscing

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