Cranberry Chambord Sorbet

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/30/2020

A heady undercurrent of black raspberry liqueur and cranberry flavors hallmark this grown-up sorbet.

For a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use concord grape juice.

30 min Prep: 15 min Cook: 15 min
Serves: 6 Save

Ingredients (5)

  • 1 (12-ounce) bag fresh cranberries, divided
  • 2 cup water
  • 1 cup sugar
  • 1/2 cup Chambord liqueur (raspberry flavored liqueur) or orange or grape juice
  • Sugar covered cranberries (optional)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Combine cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.
  2. Add the liqueur; remove from heat.
  3. Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard solids. Place strained liquid in the refrigerator to chill 2 hours.
  4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Remove from freezer 10 minutes before serving. Garnish with cranberries rolled in sugar, if desired.