Cranberry Sherbet [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 4 cups [1 L] fresh cranberries
  • 1 1/2 cups [375 mL] water
  • 1 3/4 cups [350 g] sugar
  • 1 3/4 cups [440 mL] pineapple juice
  • 3 tablespoons [45 mL] freshly squeezed lemon juice
  • 2 teaspoons [4.5 g] unflavored gelatin
  • 1/4 cup [60 mL] cold water
  • 2 egg whites
  • Clean, rinse then drain cranberries.
  • Into a medium casserole, bring together cranberries and water to a boil; boil until softened.
  • Press cranberries through a fine sieve or a potato ricer, into a bowl [a blender can also be used].
  • Pour cranberry puree back into casserole; mix in sugar, pineapple juice and fresh lemon juice.
  • Cover casserole, bring mixture to a boil then leave mixture to simmer, without stirring, for 5 minutes; set aside.
  • Sprinkle unflavored gelatin over cold water.
  • Leave gelatin to swell before mixing it into boiling mixture, stirring until completely dissolved.
  • Leave to cool completely, then refrigerate mixture until really cold.
  • Beat egg whites until stiff yet still wet.
  • Beat cold mixture, then fold in beaten egg whites.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.