Fresh-cranberry sherbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh cranberries 1/2 cup cold water |
| 2½ | cup | Water |
| 2 | cups | Granulated sugar |
| 1 | each | Env. unflavored gelatine |
| ⅓ | cup | Fresh, frozen, |
| Or canned lemon juice | ||
Directions
Turn temperature control of refrigerator to coldest setting. Cook cranberries in water, covered, until skins pop open. Force through sieve, then add sugar and gelatine softened in cold water. Heat until gelatine dissolves, cool. Add lemon juice. Pour into freezing tray; freeze until firm. Turn into chilled bowl, with electric mixer or egg beater, beat until thick and mushy. Quickly return mixture to freezing tray; freeze until just firm. Then reset temperature control. Makes 4 servings. This is a tart sherbet, and is especially good with meats or poultry.