Cranberry Sherbet
- 2¾ cups water
- 2 cups sugar
- 4 cups cranberries
- 1 tablespoon gelatin (1 envelope)
- ¼ cup cold water
- Juice and grated rind 1 lemon
- Juice and grated rind 1 orange
Combine cranberries, water and sugar in saucepan. Cook until cranberries are soft. Put through sieve or food mill. Soften gelatin in cold water and dissolve in hot cranberry puree. Stir in fruit juice and rind. Cool. Pour into refrigerator tray and freeze until firm. Makes 1 quart.
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