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Chocolate Chocolate and More!

Welcome to my baking adventures.

November 22, 2016

Gingered Cran-Raspberry Sorbet

Gingered Cran-Raspberry Sorbet is low in sugar so you don’t need to feel guilty about this holiday indulgence! Serve it as dessert or in between courses as a palate cleanser.

Gingered Cran-Raspberry Sorbet

I wanted something light to go with our Thanksgiving feast. I love all the traditional Thanksgiving dishes but there’s a point when I feel like the blueberry girl in Charlie and the Chocolate Factory. Gingered cran-raspberry sorbet really fits the bill as a light flavorful side. It’s a great addition to our Thanksgiving this year.

Sorbets are mostly fruit so they are low in sugar. This means I can have more if I want right? This recipe only has 1/4 cup sugar for 1 quart of sorbet!

gingeredcranraspberrysorbetwideed

The French and Italians serve sorbets between courses as a palate cleanser. I’m all for inserting a little dessert in my dinner. This sorbet gets its tartness from cranberries and its sweetness from the raspberries. The ginger gives it a little added flavor and ginger helps digestion.

You can serve  sorbet just before the main course or before dessert or between desserts. If you’re going to use this as a palate cleanser, each guest only gets a small scoop (you could serve it in shot glasses). The goal isn’t to fill up on the sorbet but to get ready for the next course.

Gingered Cran-Raspberry Sorbet

This recipe is really simple. Everything goes into a pot on the stove to boil for a few minutes to soften the cranberries. Then puree the mixture and put it through a sieve to get rid of the raspberry seeds. Freeze in an ice-cream freezer and you’re ready.

Gingered Cran-Raspberry Sorbet also makes fun drinks for Thanksgiving. Put a scoop of Gingered Cran-Raspberry sorbet in a small glass of ginger ale or sparkling apple juice for a fun kids drink. Or, put a small scoop in some Prosecco for a great adult drink.

Gingered Cran-Raspberry Sorbet

Gingered Cran-Raspberry Sorbet

Ingredients

  • 3 ½ cups frozen cranberries
  • 1 cup fresh or frozen raspberries
  • 1 cup water
  • ¼ cup sugar
  • ¼ cup minced crystallized ginger

Instructions

  1. Put all ingredients in a saucepan and heat on medium until it boils. Boil until the cranberries are soft (just a few minutes). Remove from heat and cool to room temperature.
  2. Pulse mixture in a food processor or blender until pureed. Put mixture through a sieve to remove raspberry seeds. Cool 2 hours or overnight.
  3. Freeze mixture according to your ice-cream maker’s instructions. Serve immediately or store in an airtight container in the freezer. Thaw about 15 minutes before serving.
© Chocolate Chocolate and More
Looking for more frozen delights?

Cranberry Ginger Fizz.

Cranberry Citrus Sorbet


Chocolate Sorbet


Chocolate Cranberry Cluster Ice-Cream

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Filed Under: Dairy-Free, Frozen Treats, Sorbet, Sweet Tagged With: cranberries, crystallized ginger, gingered cran-raspberry sorbet, raspberries, sorbet

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Reader Interactions

Comments

  1. Marlene says

    November 23, 2016 at 9:45 am

    Yum, Gail! I have also done a sorbet to serve at Thanksgiving, with cranberries, vanilla extract and lemon juice. I love ginger and raspberries so will have to try yours this year. It will be the perfect dessert to take to an appetizer and dessert party in December. Have a great Thanksgiving!

    • Gail Dickinson says

      November 27, 2016 at 3:02 pm

      I’m going to have to try yours too. I hope you enjoy this one. I couldn’t believe how easy it was.

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