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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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CRANBERRY SHERBET This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Ingredients:
2 cups cranberries |
1 cup sugar |
1 cup water |
3 tablespoons lemon juice |
3 tablespoons orange juice |
Directions:
1. Cook cranberries with sugar and water until they burst about 10 minutes on medium heat.
2. Add lemon and orange juice then puree in a blender and freeze in an ice cream freezer.
3. Spoon into scooped out orange baskets and serve or keep in freezer until ready to serve.
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