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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. Ingredients:
4 cups fresh or frozen cranberries |
4 cups water |
2-3/4 cups sugar |
1 can (12 ounces) frozen lemonade concentrate, thawed |
1 can (12 ounces) frozen orange juice concentrate, thawed |
1 cup 2% milk |
1 teaspoon lemon juice |
1/4 teaspoon salt |
Directions:
1. In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved.
2. Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 2-1/2 quarts.
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