Cranberry Orange Sherbet Recipes Recipe For Hand

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ORANGE SHERBET



Orange Sherbet image

Provided by Alton Brown

Categories     dessert

Time 2h15m

Yield about 1 quart

Number Of Ingredients 7

7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk

Steps:

  • In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
  • Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

CRANBERRY-ORANGE POWER SMOOTHIE



Cranberry-Orange Power Smoothie image

Refreshing and healthy protein smoothie made with fresh oranges, bananas, strawberries, sherbet and cranberry juice. Save money by making your own fruit smoothie at home versus going to a juice place!

Provided by TriJoy

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 2

Number Of Ingredients 7

1 cup cranberry juice
1 large banana
1 medium orange, peeled and segmented
½ cup strawberries, hulled
¼ cup raspberry sherbet
1 cup ice cubes
¼ cup whey protein powder

Steps:

  • Place cranberry juice, banana, orange, strawberries, sherbet, ice, and protein powder in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more sherbet if it's too thin, or more cranberry juice if it's too thick. Pour into two glasses and use a straw!

Nutrition Facts : Calories 289.3 calories, Carbohydrate 54.2 g, Fat 2 g, Fiber 5.1 g, Protein 18.2 g, SaturatedFat 0.1 g, Sodium 7.3 mg, Sugar 39.6 g

CRANBERRY SHERBET



Cranberry Sherbet image

Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 cups.

Number Of Ingredients 5

1 package (12 ounces) fresh or frozen cranberries
2-3/4 cups water, divided
2 cups sugar
1/2 cup orange juice
1 envelope unflavored gelatin

Steps:

  • In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

REFRESHING CRANBERRY SHERBET



Refreshing Cranberry Sherbet image

Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 quarts.

Number Of Ingredients 8

4 cups fresh or frozen cranberries
4 cups water
2-3/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup 2% milk
1 teaspoon lemon juice
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY SHERBET



Cranberry Sherbet image

This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.

Provided by BLT376

Categories     Desserts     Frozen Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

2 cups fresh cranberries
2 cups white sugar
2 cups milk
1 cup heavy cream

Steps:

  • Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
  • When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 56.6 g, Cholesterol 45.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 36.8 mg, Sugar 53.8 g

SHERBET PIE



Sherbet Pie image

This is the best easiest dessert recipe ever!! My grandpa made it up for my younger cousin because he has PKU (he can not eat dairy, meat, high protein foods), but this dessert had become a favorite to the whole family!!! Now its your turn to enjoy!

Provided by Katrina

Categories     Pie

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 3

1 (9 inch) graham cracker crust
8 ounces Cool Whip
8 ounces raspberry sherbet (you can also use orange, lime, or your favorite kind)

Steps:

  • Mix sherbet and Cool Whip by hand; pour into pie crust.
  • Chill several hours until frozen and then enjoy!
  • (You can also mix in raspberries, or your choice of fruit, with the sherbet and Cool Whip so you get even more raspberry flavor!).

CRANBERRY AND ORANGE-SHERBET PUNCH



Cranberry and Orange-Sherbet Punch image

For a frothy top layer, spoon orange sherbet over this cranberryvodka punch and sip from the glass -- no spoon necessary.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

6 1/2 cups water
2 bags (12 ounces each) fresh cranberries, plus more for skewers
3/4 cup granulated sugar
1 ounce whipping-quality pasteurized egg white, lightly beaten
1/4 cup superfine sugar
1 liter club soda
1 1/4 cups vodka, chilled (optional)
2 pints orange sherbet, softened slightly

Steps:

  • Bring water and cranberries to a boil in a large pot. Reduce heat, and simmer for 15 minutes. Strain into a large punch bowl, pressing gently on solids. Discard solids. Add granulated sugar, stirring until sugar dissolves. Cover, and refrigerate for up to 1 day.
  • Thread several cranberries onto each of 12 small skewers. Brush with egg white, and sprinkle with superfine sugar. Let dry on a nonstick baking mat.
  • Add club soda, and vodka if using, to bowl. Top with sherbet, and serve with cranberry skewers.

CRANBERRY ORANGE SHERBET



Cranberry Orange Sherbet image

Sherbets made in the refrigerator used to be common when I was growing up -- Here's an orange & cranberry combination made just that way! Preparation time does not include the time needed for the sherbet to freeze.

Provided by Sydney Mike

Categories     Frozen Desserts

Time 20m

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 7

1 (2 1/2 ounce) envelope unflavored gelatin
1/2 cup cold water
1 (12 ounce) bag cranberries
2 cups sugar
1 1/4 cups orange juice
1 1/4 cups water
1 cup light cream

Steps:

  • Soften gelatin in 1/2 cup of cold water.
  • In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
  • Add gelatin mixture to hot cranberries, & stir until completely dissolved.
  • Remove from heat & cool.
  • Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
  • Add cream, & continue blending until well mixed.
  • Pour mixture into refrigerator tray, & freeze until slushy.
  • Remove from tray & beat mixture at high speed until thick & creamy.
  • Put back in refrigerator tray & freeze until firm.

Nutrition Facts : Calories 254.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 15.8, Sodium 25.1, Carbohydrate 48.2, Fiber 1.6, Sugar 44, Protein 7

CRANBERRY SHERBET



Cranberry Sherbet image

From a book of old time recipes, so old I can't even remember the name! COOK TIME DOES NOT INCLUDE FREEZING TIME!

Provided by Lori Loucas

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 7

2 c buttermilk
1/4 c freshly squeezed lemon juice
1/2 c sugar
1 1/2 c white karo syrup
1 c fresh cranberries
1 tsp sugar
1/2 tsp lemon zest

Steps:

  • 1. Combine buttermilk, lemon juice, sugar and Karo syrup in a bowl. Mix well. Freeze until it turns to mush.
  • 2. Meanwhile, place the cranberries, 1 tsp sugar and lemon zest in a small saucepan. Add a little bit of water and cook till the berries explode. Cool and mash berries.
  • 3. Remove the base mix from the freezer and beat by hand until smooth. Add the berries and again beat by hand until incorporated. Return to freezer and freeze until firm.
  • 4. When you serve, each portion should have on top a fresh violet, or candied violet, or violet leaf, or candied rosebud, or tiny piece of candied ginger, or a mint leaf, or a lavender leaf, or a hundred dollar bill wadded up in gold foil. Just enjoy...

CRANBERRY AND ORANGE THYME SORBET



Cranberry and Orange Thyme Sorbet image

Provided by Jerry Traunfeld

Categories     Dessert     Freeze/Chill     Thanksgiving     Frozen Dessert     Cranberry     Orange     Vegan     Thyme     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart, 8 servings

Number Of Ingredients 6

12 ounces fresh cranberries, washed
1 cup sugar
1 1/2 cups water
Thinly sliced zest of 2 oranges (removed with a zester)
8 to 12 3-inch springs fresh thyme, such as orange balsam, lemon, or English thyme(1/2 ounce)
1 1/2 cups freshly squeezed orange juice

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



Cranberry Sorbet image

Categories     Blender     Ice Cream Machine     Dessert     Thanksgiving     Frozen Dessert     Cranberry     Lemon     Orange     Fall     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings (about 1 1/2 qt)

Number Of Ingredients 8

1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice
Garnish: fresh mint sprigs
Special Equipment
an ice cream maker

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.

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