Cranberry Sherbet

Carol Junkins


Can serve this as a mini dish with your main course ~ it is sure to be a healthy hit even with the children.

Refreshing for the summer anytime !


★★★★★ 1 vote

6-8 servings
10 Min
3 Hr


  • 1 lb
    (4 cups) whole cranberries, uncooked
  • 2 1/2 c
  • 2 c
  • 1 Tbsp
    plain gelatin
  • 1/2 c
    cold water for gelatin
  • 1/3 c
    fresh lemon juice, strained

How to Make Cranberry Sherbet


  1. Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
  2. Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 - 4 hours. Cut into chunks for serving. Will keep in freezer at least a week.
    Makes 6-8 servings

Printable Recipe Card

About Cranberry Sherbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon, #cranberries, #juice

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