Fresh-cranberry Sherbet Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Fresh cranberries 1/2 cup,
1 each: Env. unflavored gelatine,
-cold water,
1/3 cup: Fresh, frozen,
2 1/2 cup: Water,
Or canned lemon juice,
2 cup: Granulated sugar,
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.
Source from luhu.jp
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.
Source from luhu.jp