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Cran-Raspberry Sherbet Mold Recipe
Cran-Raspberry Sherbet Mold Recipe photo by Taste of Home

Cran-Raspberry Sherbet Mold Recipe

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Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries. -Judith Outlaw, Washougal, Washington
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10-12 servings


  • 2 packages (3 ounces each) raspberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (14 ounces) jellied cranberry sauce
  • 2 cups raspberry sherbet, softened
  • 1 tablespoon lemon juice
  • Cranberries, raspberries, orange segments and fresh mint, optional

Nutritional Facts

1 serving (1 piece) equals 114 calories, trace fat (trace saturated fat), 1 mg cholesterol, 36 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened.
  2. Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.
  3. Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired. Yield: 10-12 servings.
Originally published as Cran-Raspberry Sherbet Mold in Taste of Home April/May 2002, p25

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