About this recipe: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.
350g caster sugar
200g fresh or frozen cranberries
350g frozen unsweetened raspberries
350ml cherry juice
125ml lime juice
2 tablespoons orange juice
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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.