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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This sorbet's sweet-tart taste is so refreshing after a hearty meal. My mother made a batch at least once a year, either for Thanksgiving or Christmas. Ingredients:
1 envelope unflavored gelatin |
2-1/4 cups water, divided |
4 cups fresh or frozen cranberries |
2 cups sugar |
2 cups ginger ale, chilled |
Directions:
1. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. In a large saucepan, bring cranberries and remaining water to a boil. Reduce heat; cook until berries pop. Remove from the heat; press cranberries through a sieve or food mill, reserving juice. Discard pulp.
2. In a large bowl, combine the warm juice, gelatin and sugar until dissolved. Cool to room temperature. Stir in ginger ale.
3. Pour into a freezer-proof bowl; cover and place in the freezer until mixture is partially frozen. Beat with an electric mixer until light in color. Cover and freeze overnight. Yield: 12 servings.
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