Cranberry Apple Sorbet is a refreshing way to highlight the fresh seasonal fall flavors of cranberry and apple cider in a whole new way!
A light, refreshing frozen dessert made at home without special equipment or ingredients.
A basic recipe with a whole range of uses
This light, fresh Cranberry Apple Sorbet is so easy to whip up and has a wide range of uses. Serve in a bowl with a spoon. In a tall glass topped with champagne as a frozen mimosa. With kombucha as a fancy float. Or even try mixed with gin or vodka as an adult cranberry apple slushie.
- Cranberries – fresh (if they’re in season) or frozen.
- Apple cider – the darkest fresh pressed cider will give the best flavor.
- Granulated sugar
Step by step instructions
- Simmer cranberries, apple cider and sugar until combined into a sweet cranberry sauce.
- Puree and strain sauce then place in a shallow freezer safe dish and place in freezer.
- When lightly slushy, after a couple hours, break up using forks and return to freezer.
- Once totally frozen, after another couple hours, scrape again until fluffy.
- Leave as is to make a granita or puree in a blender or food processor until smooth and creamy to make sorbet.
This recipe yields 1 quart, or 2 pints, of sorbet. Typically around 8 scoops of sorbet. Slightly less if you don’t whip it and choose to serve as a grant instead.
How to store
After whipping immediately transfer to an airtight container and refreeze until ready to serve. Tightly cover remaining sorbet and return to freezer for up to 2 months.
- 1 cup cranberries fresh or frozen
- 3 cups apple cider
- ½ cup granulated sugar
- In a medium saucepan bring cranberries, cider and sugar to a boil over medium high heat. Reduce heat to simmer and cover, careful to avoid popping cranberries, until cranberries have pop and mixture reduces slightly.
- Process in a food processor or blender until smooth and strain through a large mesh strainer into large measuring cup. Add additional apple cider to measure 4 cups of liquid total.
- Pour into a shallow baking dish and freeze for 2 hours, then scrape into little icy pieces with a fork.
- Cover and continue freezing until set, at least 2 hours and up to overnight.
- Break up again with a fork to make a cranberry apple granita. Or transfer to a food processor to puree until smooth to make sorbet.
- Transfer to an airtight container and refreeze until ready to serve. Tightly cover remaining sorbet and return to freezer for up to 2 months.
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