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Each year at Thanksgiving, I serve a palate cleanser before the dessert course to revive everyone’s taste buds after a rich and decadent dinner buffet. Usually, everyone gets a scoop of Meyer Lemon Sorbet. This year, I though I’d try something new 🙂 Tart and sweet, this vibrantly hued Cranberry Sorbet is flavored with fresh lemon and orange zest. I’ve also added a splash of Grand Marnier to amp up the orange flavor, and to keep the texture of the sorbet nice and smooth. Keep in mind that this sorbet should be tart, so try not to add any additional sugar. Also, I’d recommend just serving a small scoop to each guest. You want to prepare them for dessert without ruining their appetite. Continue reading for the recipe.
- 1 1/2 cups cranberries fresh or frozen (not dried)
- 1 cup water
- 3/4 cup sugar
- Grated zest of 1/2 orange
- Grated zest of 1/2 lemon
- 1/2 cup freshly squeezed orange juice plus more to taste
- 1/2 cup freshly squeezed lemon juice plus more to taste
- 2 teaspoons Grand Marnier Cointreau or Triple Sec would work here too
- In a medium, non-reactive saucepan, warm cranberries, water, sugar, orange zest, and lemon zest over medium heat. Bring the mixture to a boil, let bubble for 1 minute, remove the pan from the heat, cover, and let steep for 30 minutes.
- Add the cranberry mixture to a blender, and blend until smooth. Pour the cranberry puree through a fine mesh basket strainer into a large bowl (preferably with a pour spout). Stir in orange juice, lemon juice and Grand Marnier. Continue to add lemon juice to taste. The sorbet should be nice and tart. Keep in mind that the flavors will dull a bit after freezing. Add additional orange juice if you add too much lemon juice ???? Don't add more than 1/2 cup additional juice. Cover the bowl and chill the sorbet base for at least 3 to 4 hours, or until very cold.
- Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Transfer sorbet to an airtight container and chill in the freezer for two to three hours.