Cranberry Sherbet
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and tart homemade cranberry sherbet whipped with egg whites for a light, refreshing texture. Perfect for holiday dinners or a cooling summer treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 4 hours | 6 servings |
🔪 Key Equipment
- Saucepan
- Refrigerator tray
- Mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Cranberries | Fresh or frozen |
| 1 cup | Boiling Water | None |
| 2 cups | Sugar | None |
| 1/8 tsp | Salt | None |
| 1/2 cup | Orange Juice | Freshly squeezed |
| 2 | Egg Whites | Unbeaten |
Instructions
Step 1: Cooking and Sieve
- Cook the 4 cups cranberries and 1 cup boiling water in a saucepan for 10 minutes.
- Add the 2 cups sugar, 1/8 tsp salt, and 1/2 cup orange juice.
- Run through a sieve to remove solids, and cool.
Step 2: Freezing and Whipping
- Turn into a refrigerator tray and partially freeze until slushy.
- Remove, add the 2 egg whites, and beat for 1 minute until light and frothy.
- Return to the freezer until completely set.
💡 Make-Ahead & Storage: Can be prepared up to a week in advance and stored tightly covered in the freezer.
Original Recipe Scan
