Ingredients for Cranberry Orange Sherbet
- Unflavored Gelatin
- 1/2 cup cold water
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice
- 1 1/4 cups water
- Light Cream
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How to Make Cranberry Orange Sherbet
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over the 1/2 cup cold water. Let it stand for 5 minutes to soften.
- Cook the cranberries: In a medium saucepan, combine the cranberries, sugar, orange juice, and 1 1/4 cups water. Bring to a boil over medium heat, then reduce heat and simmer for 8-10 minutes, or until the cranberries have popped and the mixture has thickened slightly.
- Incorporate gelatin: Remove the saucepan from the heat. Stir in the softened gelatin until it is completely dissolved.
- Cool the mixture: Let the cranberry mixture cool completely to room temperature. This is crucial to prevent ice crystals from forming.
- Blend the mixture: Pour the cooled cranberry mixture into a blender in batches. Blend until completely smooth.
- Add cream and blend: Add the heavy cream to the blender and blend until well combined and smooth.
- First freeze: Pour the mixture into a shallow freezer-safe container or dish. Freeze until partially frozen and slushy (about 2-3 hours).
- Beat for creaminess: Remove from the freezer and beat the mixture with an electric mixer on high speed for 2-3 minutes, until it is light and creamy.
- Final freeze: Pour the mixture back into the freezer-safe container and freeze until firm (at least 4-6 hours, or overnight).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
175g
Fat
14g
Carbs
16g
