Refreshing Cranberry Sherbet Recipe

Refreshing Cranberry Sherbet Recipe
Refreshing Cranberry Sherbet Recipe photo by Taste of Home
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Refreshing Cranberry Sherbet Recipe

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

Nutritional Facts

1/2 cup: 179 calories, 0 fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 45g carbohydrate (43g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth.
  3. 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.
Originally published as Cranberry Sherbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p130

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