Berrylicious sorbet
This sorbet is fruity, tart and refreshing. Cranberries are heated with water, sugar and raspberries, passed through a sieve, blended with cherry juice, lime juice and orange juice and frozen. It makes the perfect light dessert.
Ingredients
Serves: 8
- 350g caster sugar
- 425ml water
- 200g fresh or frozen cranberries
- 350g frozen unsweetened raspberries
- 350ml cherry juice
- 125ml lime juice
- 2 tablespoons orange juice
Method
Prep:10min ›
Cook:10min ›
Extra time:4hr30min freezing ›
Ready in:4hr50min
- Bring the sugar and water to the 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.
- Pour the mixture through a sieve, discard the pulp and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice and orange juice and pour the mixture into an ice cream maker. Freeze according to manufacturer's instructions.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(20)
Reviews in English (15)
Very refreshing and delicious! I was unable to find fresh or frozen cranberries because they are out of season, so I doubled the frozen raspberries. I do not have an ice cream maker so I used a shallow glass dish which I place in the freezer and stirred every half hour for the first 2 hours. This procedure worked great. In the fall, I will be sure to freeze my own cranberries just for this recipe. This recipe makes for not only a refreshing delicious dessert but a delightful looking one as well. Thank you Larkspur for such a fantastic recipe! - 13 Mar 2009 (Review from Allrecipes US | Canada)
Wow! This is SO good - perfect sweetness/tartness, smooth, excellent - not to mention an amazing color! The ingredients can be a little tricky to find at this time of year. I already had cranberries in my freezer, thank goodness. My regular grocery store doesn't carry unsweetened raspberries, but I found them at another store. There was only one brand of cherry juice that I could find, so that's what I used. Each of the ingredients is well worth working for. I'm amazed and impressed. Thanks for the recipe!! - 21 Mar 2009 (Review from Allrecipes US | Canada)
I made one switch out--I used Truvia in place of the sugar (Using Google and quick math, I came up with 42 packets). I used RW Knudsen Tart Cherry Juice in this recipe and fresh lime juice. This was a little work but totally worth it in the end. I do not have an ice cream maker, I actually froze this in a freezer friendly container. After it firmed up, I ran it through the blender again and re-froze. Even without an ice cream maker, this turned out fantastic. It was a little sweet with the Truvia--what I'd do next time is cut back just a touch. Still we enjoyed it, eating it all in one night! - 26 May 2012 (Review from Allrecipes US | Canada)