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This was very refreshing. It was a little more tart than sweet, but it was still quite tasty and wonderful. I didn't strain the cranberries to remove the skins but instead pulsed the cooked berries in my food processor for about 30 seconds, and I'm glad I did that because it deepened the red color of the sorbet which I think made it more appealing. Thank you for sharing your recipe, Annacia. Made for Spring 2013 Pick-A-Chef.

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NorthwestGal March 27, 2013
Red Velvet Ice (Sorbet)