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Cranberry Orange Sorbet

February 13, 2012

I usually eat ice cream “every night” but since I bought an ice cream maker I cannot say this enough, if you like to make ice cream buy “The Perfect Scoop” by David Leibovits.   This is a perfect sorbet in the fall and winter when all your local stores have plenty of cranberries and oranges.  These flavors go so well together and it is a beautiful dessert for your most fancy meal (I hope you have that kind of dinner often).

Cranberry Orange Sorbet


  • 12 oz. Fresh or Frozen Cranberries
  • 1 C. Water
  • 3/4 C. Sugar
  • Zest of 1 Orange
  • 1 1/2 C. Freshly Squeezed Orange Juice
  • 1-2 t. Grand Marnier or Cointreau (optional)


  1. In a medium saucepan heat the cranberries, water, sugar and zest until the liquid begins to boil (boil for 1 min.); remove from heat, cover and let stand for 30 minutes
  2. Puree the cranberries in a blender or food processor (or use food mill; fine disk); then press the puree through a sieve to remove large bits of cranberry skin
  3. Stir in the orange juice (and liquer-optional)
  4. Chill the mixture thoroughly; then freeze in your ice cream maker according to the manufacturer’s directions

(Yield: approx. 1 Qt.)

Recipe from “The Perfect Scoop” by David Leibovitz

2 Comments leave one →
  1. February 13, 2012 21:04

    Looks wonderful. We’ve been wanting to make a sorbet, still getting used to our maker AND even having one.

    • February 13, 2012 21:20

      Only 1 year for me owning an ice cream maker and still must remember to read the recipe a few days before. Some need to sit over night. Only important if guest are on the way to my home!

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