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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.