Ingredients Jump to Instructions ↓

  1. 4 cups white cranberry juice

  2. 1 cup sugar

  3. 1/4 cup lime juice

  4. 1 teaspoon grated lime peel

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lime juice and peel. Refrigerate until chilled. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; freeze for 4 hours or until firm. Yield: 1-1/4 quarts.


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