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Cranberry Ginger Sorbet

Cranberry Ginger Sorbet

Adapted from The Ultimate Ice Cream Book


  1. 1/2 pound fresh cranberries (about 2 cups)
    3/4 cup sugar
    1 1/2 cups white wine
    1 cup water
    1 tablespoon grated fresh ginger
    1/4 teaspoon salt


  1. Place the cranberries, sugar, wine, water, ginger, and salt in a large heavy saucepan. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
  2. Continue to cook for 2 minutes or until the cranberries pop and begin to soften. Remove from the heat and allow the cranberry mixture to cool slightly.
  3. Puree in a blender. Use caution if the mixture is still warm and do it in smaller batches. Cover and refrigerate until cold or overnight.
  4. Stir the chilled mixture into your ice cream machine according to the manufacturer's instructions. When finished, sorbet will be soft but ready to eat.
  5. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Makes 1 quart.

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