Cranberry Sherbet

Oxmoor House
1 pint


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1 (12-ounce) package fresh cranberries
1/2 teaspoon unflavored gelatin
1 cup cold water, divided
1 cup sugar
1/8 teaspoon salt
2 tablespoons lemon juice


Combine cranberries and water to cover in a heavy saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Drain and cool. Process cranberries through a food mill. Discard pulp, and reserve puree.

Soften gelatin in 1/4 cup water.

Combine cranberry puree, remaining water, sugar, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Remove from heat; stir in softened gelatin and lemon juice. Cool.

Pour into a 2-cup metal ice tray (with divider removed); freeze for several hours, stirring 2 to 3 times during freezing process until mixture reaches the consistency of a sherbet.

Scoop into sherbet dishes; serve immediately.

Created date

February 2010