Cranberry Sherbet

Cranberry Sherbet

BLT376 0

"This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special."
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2 h 15 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
  2. When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.



Way too much dairy, not nearly enough cranberries. This ended up as sweet ice cream with little flavor, not even close to sherbet.

Needs more cranberry flavor. I'd try it again with half of the sugar and leave out the heavy cream.