Directions:
- Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
- Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
- Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
- Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.
- Cooks' note: Sorbet keeps 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.56 Kcal (903 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.05mg | 0% | |
| Potassium | 58.04mg | 1% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 50.1g | 200% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 32.1mg | 53% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.83 Kcal (410 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.29mg | 0% | |
| Potassium | 26.34mg | 1% | |
| Total Carbs | 25.07g | 18% | |
| Sugars | 22.74g | 200% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 14.6mg | 53% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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