Wednesday, December 11, 2013

Cranberry orange sherbet

Cranberry orange sorbetI made this pretty cranberry orange sherbet for my family's holiday appetizer party a couple weeks ago. The sherbet was refreshing and had a nice, semi-sweet tartness that balanced the heavy, savory appetizers we had that day.

I've never made sherbet before and it was relatively easy. It's a light dessert and a nice change from all the pies, cookies and cakes that are typically served around the holidays. Cranberry orange sorbetI'm having a bunch of girlfriends over on Saturday for more cookie baking and hanging out. I am going to whip up another batch of this sherbet and see how it tastes dropped into a glass of champagne. Best idea ever?

Cranberry orange sherbet (recipe via The Vintage Mixer)
1 bag of fresh cranberries (12 ounces)
1 ½ cups of orange Juice
1 cup water
½ to ¾ cup sugar 
Squeeze of lemon juice
1 or 2 sprigs of fresh thyme
Pinch of salt
2.5 teaspoons gelatin or 1 packet (I use Great Lakes Unflavored gelatin. Gelatin can be found in the baking aisle of your grocery store) 
1 extra large egg white
In a medium pot add the cranberries, orange juice, water, sugar, lemon juice, thyme and salt. Bring to the boil, then simmer until all of the cranberry skins pop. Remove the pot from the heat and drain out the liquids through a mesh sieve. Taste the liquid for sweetness and adjust to your palate. 

Chill of the mixture for 20 minutes. While the mixture is cooling mix 3-4 tablespoons of the juice from the pan with the gelatin and whisk to dissolve the powder. Once dissolved place the gelatin mixture in a heat safe bowl tall enough to fit in a small pan with a few inches of simmering water (or you can use a double boiler). Whisk the mixture until it is transparent.

When finished with the gelatin, place the cranberry mixture in a blender or food processor and turn on. Through the top of the processor, pour in the gelatin and the egg white. Blend for a minute. Place in a container and freeze overnight.


  1. Ooh, this looks so refreshing and delicious! I can't wait to try it!


    1. I'm excited to try it with champagne on Saturday :)