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Cranberry Sorbet
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  • total
  • prep
255 calories/serving

Provided By:
Woman's Day

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    • Jeannette Thompson, mother of Food Editor Nancy Dell'Aria, made this refreshing treat every Thanksgiving and Christmas.

    Ingredients

    Serves:

      • 4 cups (16 oz) fresh or frozen cranberries
      • 21/4 cups sugar
      • 2 -in. piece fresh ginger, thinly sliced
      • 1/2 cup orange juice
      • 1 Tbsp grated lime zest
      • 2 Tbsp fresh lime juice
      • Garnish: sugared fresh cranberries (see Note) and mint
      • Serve with: purchased cookies, if desired

    Directions

    In a medium saucepan, bring cranberries, sugar, 21⁄2 cups water and the sliced ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.

    Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- or 9-in. metal pan; cover and freeze at least 12 hours, or until solid.

    To serve: Garnish scoops of sorbet with sugared cranberries and mint.

    Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.

    Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead. Scoop balls of sorbet up to 1 week ahead; freeze in an airtight container with wax paper between layers.

    Nutrition Facts

    Per Single Serving / Serves 8 Total
    Calories 255Total Fat 0gm0%
    Saturated Fat 0gm0%Cholesterol 0mg0%
    Sodium 2mg0%Total Carbohydrate 66gm22%
    Fiber 2gm8%Protein0gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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