CRANBERRY SHERBET
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
1 ¼ cup water
1 cups sugar
1 teaspoon unflavored gelatin
¼ cup cold water
Juice of l lemon
Cook the CAPE BLANCO CRANBERRIES in 1¼ cup water until skin pops. Save water – press water and cranberries through sieve, add sugar and cook until sugar dissolves. In separate container add gelatin to cold water until softened, cool. Add to mixture, add lemon juice – put in cake pan – freeze 2-3 hours, beat it twice.
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