Creamy Cranberry Sherbet
|Cranberries||2 1⁄2 Cup (40 tbs), rinsed|
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine cranberries and water in a saucepan; cook until skins pop.
Force through a sieve or food mill.
Immediately add the sugar and fruit juices; stir until sugar is dissolved.
Cool and chill.
Fold whipped cream into chilled cranberry mixture.
Turn into refrigerator trays and freeze until mushy.
Turn into a chilled bowl and beat until smoothbut not melted.
Return to trays and feeeze until firm.