Cranberry Ice
Delicious sorbet from Gramma White. Served every Thanksgiving, with the meal, not after, since I can remember.
- Preparing Time: 1 hour
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cu su
- 3 1/2 cu water divided
- 1 pack cran
- 2 lem juiced
- 1 car whipping cream not whipped
- 2 egg white beaten
- Carbohydrate 0.02409 g
- Cholesterol 0 mg
- Fat 0.00561 g
- Fiber 0 g
- Protein 0.3597 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (3g)
- Sodium 5.478 mg
- Sugar 0.02409 g
- Trans Fat 0.00561 g
- Calories 2 calories
In a small saucepan, add sugar to 1 1/2 C water. Boil for minutes and let cool. Simmer cranberries in 2 C water until "popping" subsides, about 15 minutes. Pour the cranberries through a fine mesh strainer into a bowl, pressing on the cranberries to extract as much pulp as possible. When cool, add simple syrup and juice of 2 lemons. Freeze until slushy, about 30 minutes and stir in whipping cream. Fold in beaten egg whites. Freeze thoroughly. Remove and beat well with mixer or food processor. Refreeze in airtight container. Can also use Kitchen Aide ice cream maker. Pour all ingredients into frozen bowl and follow instructions for sherbet. .
