Cranberry Sherbet Recipe

Cranberry Sherbet Recipe photo by Taste of Home

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Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste.

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Cranberry Sherbet Recipe

Prep: 25 min. + freezing

Yield: 20 Servings

10 15 25

Ingredients

4 cups fresh or frozen cranberries
4 cups water
2-3/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup 2% milk
1 teaspoon lemon juice
1/4 teaspoon salt

Directions

In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved.
Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 2-1/2 quarts.

Nutritional Facts 1/2 cup equals 179 calories, trace fat (trace saturated fat), 1 mg cholesterol, 37 mg sodium, 45 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cranberry Sherbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p130