Cranberry-ginger Sherbet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Cranberries |
| 2 | c | Water |
| 2 | c | Sugar |
| 1 | t | Unflavored gelatin |
| 2 | c | Ginger ale |
INSTRUCTIONS
Combine cranberries and water; cook uncovered until skins burst. Press mixture through a sieve or food mill. Meanwhile, combine sugar and gelatin; add to hot cranberry mixture. Stir until sugar and gelatin are dissolved. Cool to room temperature. Add ginger ale. Pour into 9" square pan. Place in freezer until almost frozen. Break mixture into chunks and place in chilled mixer bowl. Beat smooth. Return to pan or paper cups. Freeze firm. Makes 5 cups. This makes a good garnish for and fruit plates at luncheons. Posted to recipelu-digest by AuClaireA@aol.com on Feb 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 9834
Calories From Fat: 336
Total Fat: 37.3g
Cholesterol: 0mg
Sodium: 139.7mg
Potassium: 1118.4mg
Carbohydrates: 2388.7g
Fiber: 154.5g
Sugar: 441.8g
Protein: 0g