Cranberry Sherbet
Illinois Rural Electric News, December 1963
Servings 10
Ingredients
- 4 cups cranberries fresh or frozen
- 2-1/2 cups water
- 2-1/4 cups sugar
- 1 tablespoon unflavored gelatin
- 1/2 cup cold water
- 1/3 cup lemon juice
Instructions
- In a medium saucepan, cook cranberries and water over medium heat until the skins pop.
- Rub cranberries and juices through a sieve. Discard pulp.
- Return to saucepan and add sugar.
- While stirring, return to boil and remove from heat.
- Skim off any foam that develops.
- Soften gelatin in cold water and add to hot cranberry mixture. Stir until dissolved.
- Cool, add lemon juice and freeze.
