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Cranberry Sherbet Recipe
|Cranberries||1 Pound (Fresh / Frozen)|
|Water||2 Cup (32 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Honey||1 Cup (16 tbs)|
|Unsweetened apple juice/Grape juice||2 Cup (32 tbs)|
|Egg whites||2 , stiffly beaten|
Serving size: Complete recipe
Calories 1999 Calories from Fat 283
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 94.6 mg
Sodium 548.7 mg22.9%
Total Carbohydrates 412 g137.3%
Dietary Fiber 21.5 g85.9%
Sugars 374.1 g
Protein 52 g104.6%
Vitamin A 27.9% Vitamin C 103.1%
Calcium 160.5% Iron 63.1%
*Based on a 2000 Calorie diet
Soak gelatin in cold water.
Force cranberries through a sieve, then add softened gelatin and honey.
Stir until well blended.
Add juice and chill until jelled.
Beat in the milk.
Pour into ice cube trays and place in freezer until partly frozen.
Remove from tray, beat again, and fold in egg whites.
Return to tray and place in deep freeze for several hours.
Remove from freezer about 15 minutes before ready to serve.