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Cranberry And Apple-Cider Sorbet

Celebrate the holidays with a touch of something sweet, made with minimum of fuss.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart

Source: Everyday Food, November 2005


  • 2 cups cranberry juice
  • 1 1/2 cups apple cider
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice


  1. In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.

  2. Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.

  3. Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.

Cook's Notes

Apple juice may be substituted for apple cider, although cider will give you richer flavor.

Reviews Add a comment

  • JamieKC
    29 NOV, 2008
    I made this as a palate cleanser between courses for Thanksgiving this year and it was a hit. Deliciously sweet and tart and very easy to make.