Baking History

A Taste For The Past

Cranberry Sherbet

Posted by bakinghistory on October 26, 2007


A wonderful way to enjoy cranberries: a frosty sherbet

This is my entry for the Garden-Cook-Event hosted by Paulchen Garten-Koch-Event: Cranberries


I found recipes for cranberry sherbet in several vintage cookbooks, and this one consistently gives the best result. Many cookbooks recommend serving this sherbet after the roast turkey at a Thanksgiving course dinner. However, this sherbet is so good that, in my opinion, it is worth enjoying more than once a year.


From the original recipe by Mrs. E. H. Williams

In the Los Angeles Times Cook Book No. 2″ 1905 ?–USA


1 quart (400 g) fresh cranberries

1 lb (454 g) sugar

1 quart (950 g) water

(1 large) lemon juice, strained

Place the cranberries and water in a large pan and bring to the boil, then simmer until the berries are tender, about 10 minutes.

Strain the mixture of cooked berries and water into a clean pot through a fine sieve, pressing well on the fruit to extract all the juice and pulp and discard the solids that remain in the strainer. The resulting mixture will be a rather thin puree.

Add the sugar and the lemon juice and bring to the boil, then simmer for 15 minutes, stirring constantly to dissolve the sugar and prevent scorching.

Skim off any froth. Pour the cooked puree in a glass container and let cool.

Cover and refrigerate overnight. Freeze the chilled mixture in an ice cream maker following the instructions that come with your appliance.


Note: I recommend straining the cranberry puree instead of using a blender or food processor, otherwise the sherbet texture will be gritty rather than smooth.




7 Responses to “Cranberry Sherbet”

  1. Violette said

    I have been making this recipe for my mother for at least10 years. I don’t know where I found the recipe but probably in one of my older cookbooks. I have over 450 of them.

  2. bakinghistory said

    @ Violette
    Hi 🙂

    In fact it is a recipe that seems to have existed for a while,some of the variations I found called for less sugar, or for egg whites.
    You have an impressive number of vintage cookbooks!
    I just visited your blog: I love quilts, both traditional and modern designs.

  3. Chiara said

    Buongiorno Bakinghistory,
    Sì, sono pienamente d’accordo con te!!!questo delizioso sorbetto è da consumarsi più di una volta all’anno. Le ricette che proponi sono sempre accattivanti, oltre che semplici nell’esecuzione. Ho una delle mie domande per te:spesso nelle ricette dei dolci trovo ‘shortening’ come ingrediente, insieme magari alla solita dose di burro. Come devo intendere questo shortening? cos’è di preciso? e posso sostituirlo con qualcos’altro oppure farne a meno? dato che i dolci americani sono piuttosto burrosi…vorrei renderli un po’ più light.
    Grazie in anticipo,

  4. bakinghistory said

    Ciao Chiara 🙂

    nelle ricette moderne “shortening” si riferisce a grassi vegetali solidi (idrogenati) che possono sostituire tutto o in parte il burro (o lo strutto) e danno una particolare consistenza ma sono insapori. Io sostituirei con burro, non olio che non e’ solido a temperatura ambiente. Dipende poi dalla specifica ricetta se sia possibile ridurre il quantitativo totale dei grassi. A volte si puo’, altre volte invece il risultato finale viene compromesso.

  5. […] made a Cranberry-Sorbet. How […]

  6. astrid said

    Thanks for joining the Garden Cook Event!
    The round up ( is online now and please don’t forget to vote ( for your favourite entry!


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