Berrylicious sorbet

    4 hours 50 min

    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.

    33 people made this

    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

    Prep:10min  ›  Cook:10min  ›  Extra time:4hr30min freezing  ›  Ready in:4hr50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:

    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)