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Creamy Cranberry Sherbet Recipe
|Cranberries||2 1⁄2 Cup (40 tbs), rinsed|
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 2147 Calories from Fat 785
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 55.3 g276.6%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 97.5 mg4.1%
Total Carbohydrates 348 g116%
Dietary Fiber 12.8 g51.3%
Sugars 316.7 g
Protein 6 g13%
Vitamin A 76.4% Vitamin C 126.5%
Calcium 18.9% Iron 5.1%
*Based on a 2000 Calorie diet
Force through a sieve or food mill.
Immediately add the sugar and fruit juices; stir until sugar is dissolved.
Cool and chill.
Fold whipped cream into chilled cranberry mixture.
Turn into refrigerator trays and freeze until mushy.
Turn into a chilled bowl and beat until smoothbut not melted.
Return to trays and feeeze until firm.