Lemon Cranberry Sorbet
This easy sorbet makes a refreshing midafternoon or evening snack. Feel free to skip the final freezing if youʼre in a hurry. It just means the fruit wonʼt have the firm, grainy texture of a sorbet.
Serves: 1Hands-on: 10 minutesTotal: 2 hoursDifficulty: Easy
- 1 cup cranberries
- ½ tsp. grated fresh ginger
- ¾ cup water, divided
- 4 Tbsp. granulated sugar
- 2 Tbsp. lemon juice
- Place the cranberries, ginger, and ½ cup of the water in a small saucepan. Cook on medium heat until the cranberries pop, about 5 minutes. Gently mash the cranberries.
- Stir in the sugar, lemon juice, and remaining water. Bring to a boil, stirring. Remove from the heat and let cool. Strain into a serving bowl and place in the freezer until the sorbet is just starting to freeze, about 30 minutes.
- Place in a blender or food processor and process until smooth. Freeze again.