- 4 cups white cranberry juice
- 1 cup sugar
- 1/4 cup lime juice
- 1 teaspoon grated lime peel
- In a large saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lime juice and peel. Refrigerate until chilled.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; freeze for 4 hours or until firm. Yield: 1-1/4 quarts.
Originally published as White Cranberry-Lime Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p62
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