In a large saucepan, bring cranberry juice, cider,
and sugar to a boil over medium-heat. Cook,
stirring, until sugar is dissolved, 2 to 3 minutes.
Remove from heat, stir in lemon juice.
Transfer to a 9-by-13 inch baking dish. Freeze for 2
hours, then mash with a fork. Cover and continue
freezing until set, at least 2 hours and up to
overnight.
Transfer sorbet to a food processor; puree until
smooth. Transfer to an airtight container; refreeze
until ready to serve.
Originally Submitted
3/8/2010
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