Cranberry and Vanila Sorbet
Transform your dessert game with this vibrant Cranberry and Vanilla Sorbet, an irresistible blend of tangy cranberries and warm vanilla notes. Crafted from fresh or frozen cranberries, a touch of zesty lemon juice, and the aromatic essence of vanilla bean, this sorbet is a refreshing treat that’s as easy to make as it is stunning to serve. The recipe involves simmering and blending the cranberries for a velvety smooth puree, then churning it into a luscious, jewel-toned sorbet. With only 20 minutes of prep time and no artificial ingredients, this dairy-free dessert is perfect for holiday feasts, summer barbecues, or anytime you crave a naturally sweet, palate-cleansing indulgence. Serve it in elegant bowls or crisp cones for an eye-catching finale that's equal parts gourmet and guilt-free.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 grams Fresh or frozen cranberries
- 200 grams Granulated sugar
- 500 milliliters Water
- 1 whole Vanilla bean (or vanilla extract)
- 2 tablespoons Fresh lemon juice
Instructions
In a medium-sized saucepan, combine the cranberries, sugar, and water. If using a vanilla bean, split it lengthwise and scrape the seeds into the saucepan. Add the bean pod as well. If using vanilla extract, add it later in the process.
Bring the mixture to a simmer over medium heat. Cook for 10-15 minutes, or until the cranberries have burst and softened.
Remove the saucepan from the heat and let it cool slightly. If you used a vanilla bean, remove and discard the pod.
Using a blender or an immersion blender, puree the cranberry mixture until smooth.
Strain the puree through a fine-mesh sieve into a large bowl, pressing with a spatula or spoon to extract all the liquid. Discard the solids.
Stir in the lemon juice. If using vanilla extract, add it at this point and mix well.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
Once churned, transfer the sorbet to an airtight container and freeze for 2-3 hours to firm up.
Serve the sorbet scooped into bowls or cones, and enjoy the tangy-sweet flavor with a hint of vanilla!
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 36.4 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
