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Cranberry Sherbert
Ingredients:
1 qt. cranberries
2 1/2 c. water
1 1/4 c. honey
1 envelope unflavored gelatin
1 Tbs. lemon juice
1 qt. cranberries
2 1/2 c. water
1 1/4 c. honey
1 envelope unflavored gelatin
1 Tbs. lemon juice
Directions:
Cook cranberries in water till berries burst. Put in a food processor or blender. Pour into an enameled or stain-proof saucepan. Mix honey with gelatin, then add hot puree. Stir over low heat until well mixed and gelatin is disolved.
Add lemon juice. Pour into freezer bowl or pan and freeze, stirring every so often. When set, remove and beat until light and fluffy and refreeze.
Makes 2 1/2 qts.
Cook cranberries in water till berries burst. Put in a food processor or blender. Pour into an enameled or stain-proof saucepan. Mix honey with gelatin, then add hot puree. Stir over low heat until well mixed and gelatin is disolved.
Add lemon juice. Pour into freezer bowl or pan and freeze, stirring every so often. When set, remove and beat until light and fluffy and refreeze.
Makes 2 1/2 qts.
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