Cranberry Sherbet

So, here goes my adventure with the cranberry sherbet. Here is the recipe:

Easy enough, right? Sure! Actually it really is easy and would probably be even easier with an ice cream maker. I just stirred every half hour to hour to keep it creamy. I used cream instead of egg whites and it is delicious. I guess the closest thing I can describe it to would be a slightly tart Orange Julius.

This would be great at a baby shower or family reunion. The kids will like it and so will the (ahem) older folks. Cranberry is good for so many things!

Do you have a can of cranberry jelly from Thanksgiving gathering dust in your basement? If so, dust it off, crack it open and get your sherbet on!

Cranberry Sherbet

This is the best finished product pic I could get. Scroll to the bottom to see why!


  • 1 1/2 cups cranberry jelly (fresh or canned)
  • Grated rind and juice of a lemon (I used half the juice because my lemon was HUGE!)
  • Juice of one orange
  • 1 c. heavy cream whipped (or 2 egg whites beated stiff)


  1. Beat jelly, fruit juices and rind.
  2. Fold in cream or egg whites.
  3. Freeze to desired consistency, stirring every hour. (Or use your ice cream maker!)

Yield: 1 quart

Here is the cream, whipped by hand, of course!

Look what happened! The joys of being a clutz!


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