Cranberry Sorbet

cranberry sorbet 1 1


  • 4 cups of  fresh or frozen cranberries
  • 2 piece fresh ginger
  • 1/2 c. orange juice
  • 1 tbsp. grated lime zest
  • 2 1/4 cup of sugar
  • 2 tbsp. fresh lime juice
  • Garnish: fresh cranberries, cookies, and mint


  1. In a medium saucepan, boil the blueberries with sugar, 2 1/2 cups of water, and chopped ginger. Reduce the heat and simmer for 10 minutes, until the blueberries are soft and tender.
  2.  Remove the stove add the orange juice and the lime zest juice. Strain into a bowl, squeeze, and stir with a silicone spatula to extract as much of the blueberry mixture as possible. 
  3. Skip the peel and the ginger. Let the mixture cool and transfer to an 8- or 9-inch container.
  4. Cover and freeze for at least 12 hours or until completely set.