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Cranberry Pomegranate Sorbet | A Vegan Thanksgiving Recipe

Thanksgiving is almost here and I’m ready to show you some of my favorite recipes to Celebrate a Vegan Thanksgiving. Today’s vegan recipe is for a delicious & refreshing Cranberry Pomegranate Sorbet. This is the perfect dessert to enjoy after a hearty, robust Thanksgiving meal. It’s very light and a great pallet cleanser. This was a hit for my family’s early Thanksgiving Meal. Make sure to check out the Vegan Thanksgiving Playlist listed below to find some more delicious recipes.

Vegan Thanksgiving Playlist: http://bit.ly/ThanksgivingVegan

If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker)

Cranberry Pomegranate Sorbet | A Vegan Thanksgiving Recipe

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Ventray Pro 600 Blender: http://amzn.to/2zQtJ89
KitchenAid Ice Cream Attachment: http://amzn.to/2zchZKd
KitchenAid Stand Mixer: http://amzn.to/2zoo7TB

Cranberry Pomegranate Sorbet | A Vegan Thanksgiving Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Cranberry Pomegranate Sorbet is the perfect dessert to enjoy after a hearty, robust Thanksgiving meal. It's very light and a great pallet cleanser.

Course: Dessert
Cuisine: American, Italian
Ingredients
  • 3 Cups Fresh Cranberries
  • 1 Cup Pomegranate Seeds
  • 2 1/2 Cups Organic Cane Sugar
  • 5 Cups Water
  • 1/3 Cup Fresh Orange Juice
  • 1/2 Cup Fresh Lemon Juice
  • 1/4 Cup Fresh Lime Juice
Instructions
  1. Make sure that your ice cream maker is ready to go. My KitchenAid Stand Mixer Ice Cream Attachment requires that the bowl is in the freezer for at least 24 hours prior to mixing. 

  2. In a medium sized pot, add 2 cups of water, 1/2 cup of organic can sugar, cranberries, and pomegranate seeds. Heat on medium heat to bring to a simmer. Simmer for 10-15 minutes until the cranberries burst. 

  3. After the cranberries burst, place the mixture into a blender. Blend on high until smooth. Strain through a mesh strainer to remove any solid bits. Place into the fridge to chill for 2-3 hours. 

  4. In a medium sized pot, make simple syrup by combining the remaining cane sugar and water. Bring to a boil and boil for 3 minutes. Place into an airtight container and store in the fridge to chill. 

  5. After your Cranberry Mixture and Simply Syrup are chilled, juice your lemons, limes, and oranges. Mix all of the ingredients in a large bowl. Whisk until well combined. 

  6. Place your mixture into an ice cream maker and mix according to the instructions of your ice cream maker. You should notice that your sorbet thickens after a few minutes. Once it gets to your desired consistency,  remove from ice cream maker and place into a loaf pan. Place into the freezer to completely set for a few hours. 

  7. Scoop & Enjoy. 

More Vegan Thanksgiving Recipes: 
SPICY ROASTED BROCCOLI SOUP

ROASTED CINNAMON SWEET POTATOES

MAPLE-ORANGE CRANBERRY SAUCE

WHOLE ROASTED CAULIFLOWER WITH A MUSHROOM GRAVY

VEGAN PUMPKIN CHEESECAKE

Cranberry Pomegranate Sorbet | A Vegan Thanksgiving Recipe

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