Best Refreshing Cranberry Sherbet Recipes

CRANBERRY ORANGE SHERBET

Steps:

• Soften gelatin in 1/2 cup of cold water.
• In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
• Add gelatin mixture to hot cranberries, & stir until completely dissolved.
• Remove from heat & cool.
• Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
• Add cream, & continue blending until well mixed.
• Pour mixture into refrigerator tray, & freeze until slushy.
• Remove from tray & beat mixture at high speed until thick & creamy.
• Put back in refrigerator tray & freeze until firm.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

CRANBERRY SHERBET

Steps:

• 1. Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
• 2. Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 - 4 hours. Cut into chunks for serving. Will keep in freezer at least a week. Makes 6-8 servings