Cranberry Sorbet


This is stunning: refreshing, slightly tart and such an inspiring colour to bring out of your kitchen. Sometimes I like to serve it with a shot of vodka or a gentle blob of whipped cream alongside. You could also add a little liqueur to the sorbet if you like. Unfortunately, this doesn’t work too well without an ice-cream machine — you can beat it by hand, but you will end up with a sort of granita instead of a sorbet.


  • 500 g (1 lb 2 oz) fresh or frozen cranberries or similar berries
  • 345 g ( cups) caster (superfine) sugar


Wash the berries. Put in a pan with the sugar and 825 ml ( cups) water. Cover the pan and cook, stirring occasionally, for 10 minutes or so until the berries are soft. Purée, strain and leave to cool before freezing in your ice-cream machine according to the manufacturer’s instructions.