Cranberry Chambord Sorbet

cranberry sorbet
Mark Boughton
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins

For a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use concord grape juice.


1-- 12-ounce bag fresh cranberries, divided
2cups water
1cup sugar
1/2cup Chambord liqueur (raspberry flavored liqueur) or orange or grape juice
-- Sugar covered cranberries (optional)


  1. Combine cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.
  2. Add the liqueur; remove from heat.
  3. Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard solids. Place strained liquid in the refrigerator to chill 2 hours.
  4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Remove from freezer 10 minutes before serving. Garnish with cranberries rolled in sugar, if desired.

Recipe by High Cotton Food Styling & Photography

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 22.84
  • Fat 0g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 0
  • Sodium 5mg
  • Potassium 55mg
  • Carbohydrate 51g
  • Fiber 3g
  • Sugars 47g
  • Protein 0g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 15%
  • Calcium 0
  • Iron 0