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READY IN 4+ hrs

Triple Berry Sorbet

Read Reviews (12)

"This tart, refreshing sorbet makes a great light dessert!" — larkspur

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 quart Change Servings

1 3/4 cups white sugar
1 3/4 cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries

1 1/2 cups cherry juice
1/2 cup lime juice
2 tablespoons frozen orange juice concentrate

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Directions

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

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PREP 10 mins
COOK 10 mins
READY IN 4 hrs 30 mins

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Very refreshing and delicious! I was unable to find fresh or frozen cranberries because they are out of season, so I doubled the frozen raspberries. I do not have an ice cream maker so I used a shallow glass dish which I place in the freezer and stirred every half hour for the first 2 hours. This procedure worked great. In the fall, I will be sure to freeze my own cranberries just for this recipe. This recipe makes for not only a refreshing delicious dessert but a delightful looking one as well. Thank you Larkspur for such a fantastic recipe!

—SHORECOOK

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Mar 23, 2009

Wow! This is SO good - perfect sweetness/tartness, smooth, excellent - not to mention an amazing color! The ingredients can be a little tricky to find at this time of year. I already had cranberries in my freezer, thank goodness. My regular grocery store doesn't carry unsweetened raspberries, but I found them at another store. There was only one brand of cherry juice that I could find, so that's what I used. Each of the ingredients is well worth working for. I'm amazed and impressed. Thanks for the recipe!!

—SunnyByrd

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15 Ratings

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Aug 03, 2009

This was a great recipe. I used fresh strawberries instead of cranberries as I wanted the sorbet a little sweeter. I also used blue agave nectar instead of white sugar (I use that in all my ice cream recipes). I recommend straining though as there are a lot of seeds. My friends at the bbq raved and the kids couldn't get enough "ice cream"!

—Jess

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May 26, 2012

I made one switch out--I used Truvia in place of the sugar (Using Google and quick math, I came up with 42 packets). I used RW Knudsen Tart Cherry Juice in this recipe and fresh lime juice. This was a little work but totally worth it in the end. I do not have an ice cream maker, I actually froze this in a freezer friendly container. After it firmed up, I ran it through the blender again and re-froze. Even without an ice cream maker, this turned out fantastic. It was a little sweet with the Truvia--what I'd do next time is cut back just a touch. Still we enjoyed it, eating it all in one night!

—Sarah Jo

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Mar 03, 2009

I tried this recipe and it tastes delicious! Even my sister, who is very picky loved it! Great job!

—Chef-Person

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Apr 28, 2009

This was awesome! I will make it again!

—geranium

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Sep 15, 2009

This recipe is incredible! I am just sorry I made it for someone else. It's the perfect blend of sweet and tart. Like another reviewer, I had to sub fresh strawberries instead of cranberries because I couldn't find either fresh or frozen cranberries. I strained the pulp as directed but kept a little bit of it in the mixture because I do like having some fruit remnants in a sorbet. I used fresh limes for the juice. I made this for a friend who had her wisdom teeth removed and I hated to give this away, I will be making this again soon!

—carrie_cooks

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Jun 01, 2009

This stuff is awesome! Tart, slightly sweet, and a huge burst of flavor in every bite. It does have a lot of different ingredients that can be hard to find depending on the season. Luckily, I adore cranberries so I always buy some every year when they are on sale and plop them in my freezer. The cherry juice, while I only had two options, was actually relatively easy to find in my grocer's juice aisle. The only issue I had was in straining out the pulp--I couldn't get it to work, so I just pureed everything in my food processor and mixed it all together. I'm sure that's my malfunction, though. If you like tart flavors like cranberry, lemon, or lime (which I do, very much!), you'll probably love this. Very easy too! Thanks for the recipe!

—pomplemousse

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Nutrition

Calories
238 kcal
12%

Carbohydrates
60.9 g
20%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
2.3 g
9%

Protein
0.8 g
2%

Sodium
9 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Triple Berry Sorbet

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 238
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 9mg < 1 %
** Potassium 69mg 2 %
Total Carbohydrates 60.9g 20 %
Dietary Fiber 2.3g 9 %
Protein 0.8g 2 %
Sugars 55.5g
Vitamin A 2 %
Vitamin C 53 %
Calcium 2 %
Iron 6 %
** Thiamin 2 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 5 %

* 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.