Triple Berry Sorbet

by Ruth Rautio

Original recipe makes 1 quart

  • 1 3/4 cups white sugar
  • 1 3/4 cups water
  • 2 cups fresh or frozen cranberries
  • 1 (12 ounce) package frozen unsweetened raspberries
  • 1 1/2 cups cherry juice
  • 1/2 cup lime juice
  • 2 tablespoons frozen orange juice concentrate

Directions

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.

Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.

Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

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This entry was posted in Here's Whats Cooking and tagged , , by paulajo58. Bookmark the permalink.

About paulajo58

The national and district organization of the women of the AFLC (Assoc. of Free Lutheran Congregations) is called the Women’s Missionary Federation (WMF). In 1962 the women of the AFLC banded together to help further the work of the church. The society they formed became the Women’s Missionary Federation, working at home and abroad to further love in the kingdom of God, to unite the women of the AFLC in missions and Christian education, and to organize missionary activities in the local congregations.

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