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    You are in: Home / Recipes / Cranberry Sorbet Recipe
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    Cranberry Sorbet

    Average Rating:

    3 Total Reviews

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    • on March 06, 2011

      Delicious! I halved the recipe but otherwise, only changed the final two steps. Instead of waiting until completely frozen and then blending again, I used a fork to scrape through it a couple times during the freezing process. This probably affected the texture a little, making it more like a granita than a sorbet, but I didn't mind that so much. The taste was still excellent! Thanks Syd :) [Made for PAC Spring 2011]

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    • on January 06, 2011

      Boy, a Made in America recipe......sweeeeeeeet! (Blending completely takes care of the seed problem.)

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    • on December 09, 2010

      This is so delicious and very easy to make. I made a half recipe on Thanksgiving afternoon when weather kept us from going to our original destination and we had a lovely dinner with just our DS and his girlfriend. It was our dessert appetizer! I found the mix to be a little sweet and orange dominant at first so I added a little cranberry juice concentrate and that made it just right. After cooking and blending I cooled the mix and froze it in my gelato machine. Once mixed it was fairly soft but just letting it sit in the machine with the motor going , but not the dasher, it harden up quite quickly. The sorbet has a nice balance of sweet and tart and is a beautiful color. The one thing I would do differently would be to strain the mix before the freezing, we thought it would be even better without the pith. Thanks Sydney Mike for another wonderful recipe! Made for PRMRT.

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    Nutritional Facts for Cranberry Sorbet

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 173.8
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 98.3 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 0.9 g
    Sugars 40.8 g
    Protein 0.6 g

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