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Christmas Sorbet with Cranberries

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Christmas Sorbet with Cranberries

The deep cranberry red of this sorbet makes it perfect to serve as a Christmas dessert. Keep one in the freezer ready for entertaining.

  • Milk Free
  • Gluten Free
  • Nut Free
Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes, plus 6 hours freezing 35 minutes
Serves:
 6

Ingredients

  • 150g caster sugar
  • 500g cranberries, defrosted if frozen
  • Juice of ½ lemon

Method

  1. Place 50g of the sugar in a medium pan with 150ml cold water. Heat gently, stirring until the sugar has dissolved. Add the cranberries, bring to the boil, then cover and simmer for 15 minutes, stirring occasionally, until the fruit becomes pulpy. Allow to cool slightly, then place in a food processor and blend to a smooth purée. Place a sieve over a bowl and, using the back of a spoon, press the fruit through to remove the skin and pips. Set the purée to one side and leave to cool.
  2. Meanwhile, make a sugar syrup by placing the remaining sugar, 350ml cold water and the lemon juice in a small pan. Heat gently, stirring, until the sugar has dissolved then simmer for 2-3 minutes. Leave to cool.
  3. When cool, add the sugar syrup to the cranberry purée, stir well until smooth, then pour the mixture into a 1-litre freezerproof container and place in the freezer.
  4. Freeze for 2-3 hours until the mixture is slushy. Place in a food processor and whizz to break up the ice crystals. Return to the freezer. Then, every 2 hours, use a fork to draw the ice crystals from the edges to the centre until the sorbet is smooth and even-textured with tiny ice crystals. Place in glass bowls and serve.

Cook's tips

This sorbet can be made in an ice cream maker following the manufacturer’s instructions. The sorbet will keep in an airtight container in the freezer for up to 3 weeks. If liked, serve with a couple of Florentines from Waitrose Florentine Assortment.

Comments and images

Average user rating 4 stars out of 5

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Nantee

Nantee 27 December 2007 13:28

Wow! I have a whole new respect for sorbet now! It tasted spectacular but there was loads of behind the scenes work (in and out of the freezer etc) I wasn't sure if the cranberries alone would be too tart so I did 50/50 with blueberries which gave it a deeper red colour. I would do this recipe again but next time I would start it in the morning and several days before it was needed, instead of the day before!

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4 stars out of 5

Average user rating Based on 19 ratings

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Nutritional Info

Typical values per serving:
Energy 112.0kcal
Sugars 29.1g
Fat 0.1g
Salt trace

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This recipe was first published on Waitrose.com in December 2007