This Thanksgiving I had a much smaller crowd, only four of us so I decided to make some changes to my regular Thanksgiving menu. One was the dessert, Cranberry Sherbet along with Shortbread Bars. And it was a big hit. Easy and so refreshing.
3 cups unsweetened cranberry juice
1 cup sugar
3 T fresh lemon juice
dash of salt
1/4 cup cold water
1 (.25 oz) envelope unflavored gelatin
1 cup chilled heavy whipping cream
In a large bowl, stir the cranberry juice, sugar, lemon juice and salt together. Chill for an hour. Put the cold water in a small sauce pan and add the gelatin. Over low heat, stir the gelatin until dissolved. Stir into the cranberry mixture. Add the cream and beat until the mixture is foamy, about 2 minutes.
Put in a container with a lid and place in the freezer. About every 30 minutes, stir with a spatula, scraping the sides. Do this until the mixture starts to set up. Freeze overnight before serving.
A variation on the recipe would be to substitute cranberry juice for pomegranate juice and garnish the sherbet with pomegranate seeds.
