Include in Print View:

Creamy Cranberry Sherbet

Creamy Cranberry Sherbet recipe image
This Creamy Cranberry Sherbet is the perfect bridge between a sorbet and ice cream, offering a lighter texture without sacrificing richness. The vibrant red color comes from fresh cranberries that are cooked until they burst, infusing the mixture with a natural, tart-sweet flavor that is both refreshing and festive. The addition of skim evaporated milk provides a luxurious creaminess that balances the acidity of the juice, while gelatin ensures a smooth, scoopable consistency that resists ice crystals. It is an ideal dessert for holiday gatherings, summer barbecues, or as a palate-cleanser after a heavy meal. Simple to prepare with pantry staples, this sherbet delivers a sophisticated flavor profile that feels homemade and comforting.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 172.6
Dietary: Gluten-free, Low-cal
Description
This Creamy Cranberry Sherbet is the perfect bridge between a sorbet and ice cream, offering a lighter texture without sacrificing richness. The vibrant red color comes from fresh cranberries that are cooked until they burst, infusing the mixture with a natural, tart-sweet flavor that is both refreshing and festive. The addition of skim evaporated milk provides a luxurious creaminess that balances the acidity of the juice, while gelatin ensures a smooth, scoopable consistency that resists ice crystals. It is an ideal dessert for holiday gatherings, summer barbecues, or as a palate-cleanser after a heavy meal. Simple to prepare with pantry staples, this sherbet delivers a sophisticated flavor profile that feels homemade and comforting.
Ingredients
  • 1 cup Water
  • 2 cup Cranberry juice cocktail
  • 1 cup Fresh cranberries, cleaned
  • 2 tablespoon Unflavored gelatin (2 package)
  • 1 cup Skim evaporated milk *
  • 2 Env. aspartame sweetener
Directions
  1. 1
    In a small saucepan, combine 1 cup of water, 1 cup of cranberry juice cocktail, the fresh cranberries, and unflavored gelatin.
  2. 2
    Let the mixture stand for 5 minutes to allow the gelatin to soften and bloom.
  3. 3
    Place the saucepan over medium heat and stir frequently until the gelatin dissolves and the cranberries burst open, releasing their juice.
  4. 4
    Remove the saucepan from the heat and let it cool slightly.
  5. 5
    Stir in the remaining 1 cup of cranberry juice cocktail and the skim evaporated milk until fully combined.
  6. 6
    Add the aspartame sweetener and stir thoroughly to ensure it is completely dissolved.
  7. 7
    Pour the mixture into a shallow metal pan or bowl to maximize surface area for freezing.
  8. 8
    Place the pan in the freezer and check after about 45 minutes to an hour, until the edges begin to form crystals but the center is still soft.
  9. 9
    Remove from the freezer and beat the mixture vigorously with a whisk or fork to break up the ice crystals and incorporate air.
  10. 10
    Return the pan to the freezer and let it freeze completely, stirring occasionally if desired, until firm enough to scoop.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 172.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.4g7%
Cholesterol 7.5mg3%
Sodium 38.9mg2%
Total Carbohydrate 34.5g12%
Dietary Fiber 1.1g5%
Sugars 32.1g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sherbet, cranberry, frozen, dessert, cream, tart, summer, holiday, low-fat, fruit, refreshing, gelatin, evaporated milk, homemade, sweet, red, light, sculptable, easy, party
Read it online: https://www.chefs-mate.com/recipe/creamy-cranberry-sherbet-2/