Cranberry Ice Recipe
Summary
Ingredients
| Cranberries | 1 pound | |
| Hot water | 2 Cup (16 tbs) | |
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Cold water | 2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange rind | 2 Teaspoon, grated | |
| 1 teaspoon grated lemon rind Cook cranberries in 2 cups water. Press through | ||
Directions
Cook cranberries in 2 cups water. Press through sieve or food mill to remove skins. Sprinkle gelatin on 1/4 cup cold water; let stand a few minutes; add to hot cranberry puree. Add rest of ingredients, and check for sweetness. Freeze in ice cream freezer or in refrigerator trays. When frozen in trays, turn into large bowl and beat with rotary beater until fluffy; return to trays for firming.
Chef
