Cranberry Ice |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 4 cups cranberries | 2-1/2 cups water | 3 cups sugar |
| 1 tablespoon gelatin | 1 tablespoon lemon juice | |
| 1 | Boil together cranberries and 2 cups of water. Bring to boil and cook until cranberries are soft, about 30 minutes. Put them through a sieve, then return pulp and juice to saucepan, add sugar and heat 2 minutes. Soften gelatin in remaining water; when dissolved add with lemon juice to cranberry mixture. Beat well. Freeze to mushy consistency, beat again, and refreeze. |