Cranberry Sherbet Recipe
Boston Cranberry Recipes, 1930s
4 cups cranberries
2 1/2 cups water
2 cups sugar
Juice 2 lemons
1 teaspoon gelatin
1/2 cup cold water
Cook cranberries with water until berries stop popping; strain; add sugar and then cook until dissolved. Add gelatin which has been dissolved in 1/2 cup cold water. Let cool. Stir-in strained lemon juice. Pour into tray and freeze, and stir occasionally. Allow two to three hours.
If the gelatin is omitted, the result is "cranberry ice." It is not as smooth in texture. Sherbet does not require much stirring.
