Cranberry Orange Sorbet Recipes

CRANBERRY-ORANGE SORBET

Cranberry-Orange Sorbet image

Make and share this Cranberry-Orange Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories Frozen Desserts

Time 1h20m

Yield 1 quart

Number Of Ingredients 6

Ingredients

1 1/2 cups fresh cranberries (or frozen)
1 cup water
3/4 cup sugar
1 orange, zest of
1 1/2 cups fresh squeezed orange juice
1 -2 teaspoon Grand Marnier or 1 -2 teaspoon Cointreau liqueur

Steps:

Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
Stir in the orange juice and liqueur.
Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 813.5, Fat 0.9, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 206, Fiber 7.3, Sugar 186.9, Protein 3.2

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

Ingredients

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.

ORANGE-STRAWBERRY SORBET

Orange-Strawberry Sorbet image

This orange-strawberry sorbet is very easy to make and very refreshing during hot summers. The kids love it, and so do the moms as it is a lot better than an ice cream! Garnish with fresh strawberries and mint leaves before serving.

Provided by Kalyani

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 10h15m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup water
½ cup white sugar
½ cup diced fresh strawberries
2 cups orange juice with pulp
½ teaspoon lemon extract
1 pinch salt

Steps:

Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
Scoop sorbet and serve.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 39.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 1 g, Sodium 41.1 mg, Sugar 36.3 g

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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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