Cranberry Sorbet

  • Preparation 10 MIN
    Cooking 20 MIN
    Chilling 4 H
  • Makes 4 cups (1 litre), approximately
This easy-to-make dessert will become a fast favourite!



  1. In a large saucepan, combine all the ingredients and bring to boil. Cover and simmer gently for about 15 minutes or until the cranberries burst.
  2. In a blender, purée until smooth. Strain over a bowl, if desired. Let cool. Cover and refrigerate until completely chilled, about 4 hours.
  3. Transfer the mixture to an ice cream maker and churn for 20 minutes or according to the manufacturer’s instructions, or until the sorbet has set.
  4. Transfer to an airtight container and freeze for 4 hours or until firm. Let the sorbet sit out at room temperature for a few minutes before serving, if needed.


If you don’t have an ice cream maker, freeze the cranberry mixture in a glass Pyrex dish lined with plastic wrap. Unmould and remove the plastic wrap. Cut into cubes and puree in a food processor. Immediately return the sorbet to the freezer. The texture of the sorbet will be a little coarser with this method.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/2 cup (125 ml)

Content % Daily Value
Calories 230  
Total Fat 0 g  
Saturated Fat 0 g  
Sodium (salt) 10 mg  
Carbohydrates 61 g  
Fibre 2 g  
Protein 0 g