White Cranberry-Lime Sorbet Recipe

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White Cranberry-Lime Sorbet Recipe

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We created this sorbet as a refreshing way to end heavy, holiday meals. The sweet-tart combination of flavors is fantastic.—Taste of Home Test Kitchen
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min + chilling Process: 20 min. + freezing
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min + chilling Process: 20 min. + freezing

Ingredients

  • 4 cups white cranberry juice
  • 1 cup sugar
  • 1/4 cup lime juice
  • 1 teaspoon grated lime peel

Directions

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

Nutritional Facts

1/2 cup: 140 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 37g carbohydrate (36g sugars, 0 fiber), 0 protein.

  • 4 cups white cranberry juice
  • 1 cup sugar
  • 1/4 cup lime juice
  • 1 teaspoon grated lime peel
  1. 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.
  2. 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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