Cranberry Sorbet

This cranberry orange sorbet is the perfect holiday dessert. Tart, sweet and refreshing!

Course Dessert

Cuisine American

Prep Time 45

Chilling time 4

Total Time 4 45

Servings

Calories 181kcal

In a medium saucepan, heat the cranberries, water, sugar and zest and bring to a boil. Boil for 1 minute. Remove from the heat, cover and let steep for 30 minutes.
Pass the cranberries through a food mill to remove the skins. If you don't have a food mill, you can use a blender and then pass it through a sieve to remove any bits of skin.
Stir the orange juice and liqueur into the cranberry mixture and chill in the fridge for an hour or two.
Process the sorbet in your ice cream maker according to it's instructions. I use a Cuisinart. I place the freezer bowl in the machine, add the paddle and the lid and turn it on. Pour in the cranberry mixture and let it process for 20-30 minutes. Put in a freezer safe container and store in the freezer.

If you use freshly squeezed orange juice, you'll need about 5-6 oranges.

If you didn't use any liqueur, you might want to take it out of the freezer about 10 minutes before serving to let it soften a bit.