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Frozen Homemade Cranberry Sorbet

Although people usually associate cranberries with the holidays or winter time, they are the perfect fruit to enjoy in the summer. Tart and sweet, they make the pefect ingredient for a frozen sorbet, which is why I used them in this delicious homeamde sorbet recipe.

The best part about this recipe is that it's simple to make with or without an ice cream maker. Although it's delicious all on it's own, a summer cranberry sorbet makes a great addition to smoothies, cocktails, party punches and cool summer treats. A batch of cranberry sorbet will stay fresh in your freezer for up to two weeks, but trust me; it won’t be around long enough for you to worry expiration dates!

  • 4 cups frozen cranberries (I used US Cranberries)
  • 2 cups water
  • 3 cups simple syrup
  • 1/2 cup white granulated sugar
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • Zest of a 1/2 large orange
  • 1 large egg white

Add the water and sugar to a medium saucepan and warm.

While it warms, add the frozen cranberries to a colander and rinse with warm water to soften, and then add them to the warm water and sugar in the saucepan.

Turn up the heat to a gentle boil and add the orange zest, and then cook for 12 minutes, or until the skins start to burst on the cranberries.

Remove them from the heat and then pass through a mesh sieve to remove the skins, and then allow the blend to steep until room temperature.

Once cool, store in the fridge for 2 hours or until cold.

Once cold, add the cranberries, simple syrup, and juices to a blender and blitz until fully blended.

Whisk the egg white until fluffy but not stiff, and then add it to the blender and blitz until fully blended.

Pour the contents into an ice cream maker to freeze, or pour into 2 freezer-safe containers and cover with plastic wrap to keep them airtight. Return to them every 2 hours to stir until set.

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