Easy Lemon Cranberry Sorbet (Vegan)

Get ready for a scoop of pure sunshine! This Lemon Cranberry Sorbet is an explosion of vibrant, tangy flavor that will awaken your taste buds. It’s incredibly simple to make with just a handful of ingredients, and the result is a stunningly beautiful, jewel-toned dessert. Perfect for a light after-dinner treat or a refreshing afternoon pick-me-up, this naturally vegan and dairy-free sorbet is a guilt-free indulgence you’ll want to make again and again.

Ingredients

• 1 cup / 100g (3.5 oz) fresh or frozen cranberries
• 1/2 teaspoon fresh lemon zest
• 3/4 cup / 180ml water, divided
• 4 tablespoons / 50g (1.76 oz) granulated sugar
• 2 tablespoons / 30ml (1 fl oz) fresh lemon juice

Instructions

1. In a small saucepan, combine the cranberries, lemon zest, and 1/2 cup / 120ml of the water.
2. Cook over medium heat for 5-6 minutes, stirring occasionally, until the cranberries pop and soften. Gently mash them with the back of a spoon.
3. Stir in the sugar, fresh lemon juice, and the remaining 1/4 cup / 60ml of water. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
4. Remove the saucepan from the heat and let the mixture cool completely to room temperature.
5. Pour the cooled mixture into a freezer-safe container and place it in the freezer for 30-45 minutes, or until it begins to freeze around the edges.
6. Transfer the semi-frozen mixture to a high-speed blender or food processor. Blend until it’s perfectly smooth and creamy.
7. Pour the blended sorbet back into the freezer-safe container. Freeze until firm, at least 2-3 hours, before serving.

Nutritional Information

• Serves: 1
• Cost: $0.99
• Calories: 250
• Fat: 0g
• Carbohydrates: 65g
• Protein: 1g
• Fiber: 5g
• Sugar: 55g
• Sodium: 0mg

Pro Tips

• For an ultra-smooth texture, strain the cooked cranberry mixture through a fine-mesh sieve to remove skins and seeds before the initial cooling step.
• Adjust the sweetness to your liking. Taste the mixture before freezing and add another teaspoon of sugar if your cranberries are particularly tart.
• To prevent the sorbet from freezing rock-solid, add 1 teaspoon (5 ml / 0.2 fl oz) of vodka or a neutral spirit to the mixture before the final freeze. The alcohol lowers the freezing point, keeping it more scoopable.

FAQ

Q: Is this lemon cranberry sorbet recipe vegan
A: Yes, this sorbet is 100% vegan. It is made entirely from plant-based ingredients like fruit, water, and sugar, and contains no dairy, eggs, or honey, making it a perfect guilt-free treat for a vegetarian or vegan diet.

Q: Can I use a different sweetener instead of granulated sugar
A: Absolutely. For a refined sugar-free option, you can substitute the granulated sugar with maple syrup or agave nectar. Start with a slightly smaller amount, taste the mixture before freezing, and adjust as needed, as liquid sweeteners can vary in sweetness.

Q: How should I store this homemade vegan sorbet
A: Store the sorbet in an airtight, freezer-safe container in the coldest part of your freezer. For the best texture, it’s best enjoyed within 1-2 weeks. To prevent it from becoming too hard, you can add a teaspoon of vodka as suggested in the pro tips or let it sit at room temperature for 5-10 minutes before scooping.

Q: Can I make this sorbet with other fruits
A: Yes, this recipe is very adaptable. You could swap cranberries for raspberries, strawberries, or a mixed berry blend. You may need to adjust the amount of sugar or lemon juice depending on the sweetness and tartness of the fruit you choose.

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Stav Kogan

Lemon Cranberry Sorbet (Vegan & Dairy-Free)

An explosion of vibrant, tangy flavor, this Lemon Cranberry Sorbet is a stunningly beautiful, jewel-toned dessert. Incredibly simple to make, this naturally vegan and dairy-free sorbet is a guilt-free indulgence perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 3 hours hrs

Servings: 1 serving

Calories: 250

Ingredients Method Nutrition

Ingredients

  

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• 1 cup (100 g / 3.5 oz) fresh or frozen cranberries
• 1/2 teaspoon (10 ml / 0.3 fl oz) fresh lemon zest
• 3/4 cup (180 ml) water, divided
• 4 tablespoons (50 g / 1.76 oz) granulated sugar
• 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
• For an ultra-smooth texture, strain the cooked cranberry mixture through a fine-mesh sieve to remove skins and seeds before the initial cooling step.
• To prevent the sorbet from freezing rock-solid, add 1 teaspoon (5 ml / 0.2 fl oz) of vodka or a neutral spirit to the mixture before the final freeze. The alcohol lowers the freezing point, keeping it more scoopable.

Method

 

1. In a small saucepan, combine the cranberries, lemon zest, and 1/2 cup / 120ml of the water.
2. Cook over medium heat for 5-6 minutes, stirring occasionally, until the cranberries pop and soften. Gently mash them with the back of a spoon.
3. Stir in the sugar, fresh lemon juice, and the remaining 1/4 cup / 60ml of water.
4. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
5. Remove the saucepan from the heat and let the mixture cool completely to room temperature.
6. Pour the cooled mixture into a freezer-safe container and place it in the freezer for 30-45 minutes, or until it begins to freeze around the edges.
7. Transfer the semi-frozen mixture to a high-speed blender or food processor.
8. Blend until it's perfectly smooth and creamy.
9. Pour the blended sorbet back into the freezer-safe container.
10. Freeze until firm, at least 2-3 hours, before serving.
11. Adjust the sweetness to your liking.
12. Taste the mixture before freezing and add another teaspoon of sugar if your cranberries are particularly tart.

Nutrition

Calories: 250kcalCarbohydrates: 65gProtein: 1g

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