Cranberry Sherbet

Cranberry Sherbet

  • Prep: 30 min
  • Cook Time: 5 min
  • Total: 35 min
  • Serving: 8
A festive dessert for the holidays.


  • 1 teaspoon unflavored gelatin
  • 2 tablespoons lemon juice
  • 2 cups lowfat milk
  • 1 to 2 cups granulated sugar, depending on your taste
  • 4 cups fresh or frozen (and thawed) whole cranberries


  1. In a small bowl, combine lemon juice and gelatin. Set aside.
  2. In a medium saucepan over low heat, combine milk and sugar, stirring until sugar dissolves. Stir in softened gelatin and set aside off heat.
  3. In a blender or food processor, grind cranberries, adding a little water if necessary to puree. Stir cranberries into milk mixture.
  4. Allow for mixture to come to room temperature. Process in an ice-cream maker according to manufacturer's directions.
  5. After processing, cranberry sherbet will be soft. Place in freezer for 2 hours to firm up.
  6. If freezing for longer term, allow sherbet to thaw on countertop until sherbet has reached desired consistency.


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