New This Month

Cranberry-Port Sorbet


A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 3 cups

Source: Martha Stewart Living, November 2010


  • 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
  • 3 cups water
  • 1 1/2 cups sugar
  • 1 cup ruby port
  • 3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice


  1. Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.

  2. Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)

  3. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

Cook's Notes

Storage: Sorbet can be frozen for up to 1 week.

Reviews Add a comment

  • aterosin
    24 NOV, 2012
    I've made this several times and everyone loves it. It's easy and the perfect palate cleanser at the end of a Big thanksgiving meal. Just wonderful and absolutely beautiful to look at!