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Cranberry Sorbet Recipe
|Frozen cranberries||3 Cup (48 tbs), thawed|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||2 Cup (32 tbs)|
|Cranberry apple juice||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 921 Calories from Fat 0
% Daily Value*
Total Fat 0.01 g0.02%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 47 mg2%
Total Carbohydrates 234 g78.1%
Dietary Fiber 12.7 g50.8%
Sugars 199.4 g
Protein 1 g2.9%
Vitamin A 0.2% Vitamin C 217.2%
Calcium 1.1% Iron 0.37%
*Based on a 2000 Calorie diet
Remove from heat.
Press cranberry mixture through a sieve; discard skins and seeds.
Combine cranberry mixture, water, and remaining ingredients; stir well.
Pour into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour, if desired.
Scoop sorbet into individual dessert bowls.