- 3 cups fresh or frozen cranberries
- 2 cups water
- 1-1/2 cups sugar
- 1 teaspoon unflavored gelatin
- 1/2 cup cold water
- 1/2 cup lemon juice
- In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.
- In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice.
- Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally. Yield: 8 servings.
Originally published as Cranberry Ice in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p19
Reviews for Cranberry Ice
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review