Almond Milk Cranberry Orange Sorbet with warm spices and homemade almond milk makes for a refreshing, not too sweet, autumn or winter dessert.
While cranberry season is typically autumn into winter, cranberries can be enjoyed in a variety of ways, all year.
When the stores are stocked with bags of fresh cranberries, I buy lots, and get to work prepping the berries for the various recipes I love them in.
Other bags of cranberries will get pureed, uncooked, frozen in containers for summertime recipes, or a favorite Cranberry Almond bread.
The sour bite of a cranberry marries beautifully with the sweetness of an orange, with very little sugar or sweeteners to round out the flavors.
If you are one to look forward to cranberry quick breads in the fall, you will love my Cranberry and Orange Blossom Muffins!
I couldn’t help but to make cranberry and orange the star in this sorbet recipe, but to give it one more dimension, I added Homemade Almond Milk.
Why almond milk? Almonds have a delicate, sweet yet nutty flavor and added something creamy to the acidity of the cranberries and oranges, without being a dairy cream.
Homemade Almond Milk
The Healthiest Homemade Almond Milk is made with only two ingredients, almonds and water, and it’s too easy not to be making it yourself!
As is many traditions in our world that are often rooted in religious practices, homemade almond milk is no different.
During the times of lent, it was forbidden to eat or drink anything that came for animals, for forty days.
The mention of ‘nutty water‘ dates back to those very early days of strict adherence to this religious practice.
Perfectly suited to replace dairy milk, was homemade almond milk.
Cranberry Orange and Almond Milk Sorbet
Can I call this a sorbet when I’ve added a milk to it?
Darn right I can because homemade almond milk is nothing more than crushed almonds and water!
Once the cranberries are cooked and cooled, the almond milk goes in and they freeze into a beautiful, slightly creamy textured sorbet. Yet, still a sorbet.
You might even consider serving this sorbet as a palate cleanser when serving several courses, and right after a fatty meat course.
While a palate cleanser is often mild in flavor it usually has acidity to cleanse the tongue of meat fats.
Sorbet In Winter?
Absolutely, a sorbet in the winter!
We often eat the heaviest meals of the year in the winter, and so a refreshing sorbet is a welcome dessert instead of more heavy desserts.
Cranberries are also high in vitamin C, toss in the orange juice in this sorbet and I think you could practically call it a winter health aid!
Cranberry Orange Sorbet Is So Easy To Make
I have approached this sorbet making process from two ways:
- When I have lots of homemade cranberry compote leftover from the holiday table, I will use it in this sorbet recipe.
- Otherwise, I cook the cranberries with a little sugar, orange juice, some warm spices and have it ready to make into this sorbet recipe.
Once the cranberries are softened and sweetened, I simply add the almond milk, chill the mixture and then pour into an ice cream maker.
It takes about 20 minutes to have freshly made sorbet, once the mixture has been prepped and chilled.
The sorbet can be served right away, or portioned out into individual servings and frozen for a later time.
- Small saucepan
- Measuring spoons
- Citrus zester
- Food processor or blender
- Container with a spout, that holds up to 3 cups of liquid
- Ice cream maker – my favorite and have had for years!
- Ice cream scoop
- Fresh cranberries
- Orange – both the juice and zest
- Ground cloves
- Almond milk
Almond Milk Cranberry Orange Sorbet
- Ice-cream maker
- Food processor or blender
- 1 1/2 cups Fresh cranberries
- 1/2 cup Sugar
- 1/4 cup Fresh orange juice
- 1 tbsp Orange zest
- 1 tbsp Cinnamon
- 1/4 tsp Ground cloves
- 1 cup Almond Milk homemade
- In a saucepan, simmer the cranberries, sugar, orange juice, zest and spices until the cranberries are soft and the sugar has completely dissolved, about 15 minutes. Cool.
- Pour into a food processor or blender and puree.
- Transfer to a pourable bowl or container, add the almond milk, whisk and chill for 1-hour.
- With an ice cream machine running, pour the chilled cranberry mixture in and allow the machine to run for about 20 minutes.
- The sorbet can now be served, transferred into a closed container, or scooped into individual portions and popped into the freezer until ready to serve. This method makes it easier to serve.