Fresh Cranberry Herb Sorbet

Sorbet traces its refined chill to French dessert tradition, where fruit meets simple syrups. This version steeps sage and thyme into the base before folding in tart cranberries and bright citrus for a garden-fresh freeze.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 198 cal
• 12g protein
• 51g carbs
• 8g fat
• 3g fiber

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Ingredients

• 3 cups fresh cranberries
• 1 cup granulated sugar
• 1 1/2 cups water
• 8 large leaves fresh sage leaves
• 2 fresh thyme sprigs
• 1 tsp orange zest
• 2 Tbsp fresh lemon juice
• 1 pinch pinch of kosher salt

Instructions

1. 1Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the syrup just begins to simmer, about 3 to 4 minutes.
2. 2Add the sage leaves and thyme sprigs to the hot syrup, remove from heat, cover, and steep for 20 minutes so the herbs infuse fully.
3. 3Strain out and discard the herbs, then return the syrup to the pan. Add the fresh cranberries and orange zest.
4. 4Bring the mixture back to a gentle simmer over medium heat and cook for 8 to 10 minutes until most cranberries have burst and the mixture looks jammy.
5. 5Remove from heat and stir in the lemon juice and salt. Let the mixture cool for 15 minutes.
6. 6Transfer everything to a blender and puree until completely smooth. For an extra-silky texture, press the puree through a fine-mesh sieve into a clean bowl.
7. 7Chill the puree in the refrigerator for at least 2 hours until very cold.
8. 8Pour the cold puree into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20 to 25 minutes.
9. 9Transfer the sorbet to a freezer-safe container, cover the surface with parchment, and freeze for at least 2 more hours until scoopable. Serve in chilled bowls.