Best Cranberry Juice Sorbet Recipes

CRANBERRY SORBET

Steps:

• Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
• Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
• Remove from heat, add remaining 2 cups of orange juice & mix well.
• Pour mixture into a flat plastic 2-quart container & place in the freezer.
• When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
• Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.

TRIPLE BERRY SORBET

Steps:

• Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
• Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
• Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

FRESH CRANBERRY SORBET

Steps:

• 1. Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water. Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon. Stir in sugar and lemon juice. Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins. Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week. Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl. Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes. to garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight. Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.

CRANBERRY SORBET

Steps:

• Add cranberries, sugar, wine, water, and salt to a large saucepan.
• Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
• Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
• Remove pan from heat and allow mixture to cool slightly.
• Puree mixture in a blender (may need to do in batches).
• Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon).
• Cover and refrigerate the mixture until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed.
• *Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
• *Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.
• *Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.
• *Spiced Cranberry Sorbet-add ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.

CRANBERRY SORBET

Steps:

• Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.

CRANBERRY AND ORANGE THYME SORBET

Steps:

• Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.