- Yield: 1 quart
- Prep Time: 10 minutes
Give fall desserts a new spin with this Cranberry Sherbet. It's super easy to make (even easier if you have an ice cream maker). With the consistency of Orange Julius and the sweet tarty flavor of cranberry, what's not to love?
- Cranberry jelly - 1 1/2 cups, fresh or canned
- Heavy cream or 2 egg whites, Beat jelly, fruit juices and rind. Fold in cream or egg whites. Freeze to desired consistency, stirring every hour. (Or use your ice cream maker!)whipped - 1 cup
- Juice of 1 lemon
- Grated rind of 1 lemon
- Juice of 1 orange
In a large bowl, beat jelly, fruit juices, and grated rind until well combined.
In another bowl, whip heavy cream or egg whites until stiff peaks form. Gently fold the cream or egg whites into the cranberry mixture.
Freeze to desired consistency, stirring every hour (or use your ice cream maker). For extra creamy sherbet, stir every half hour.