- Yield 8 servings
Cranberry ice is a beautiful shade of red and a very special holiday delicacy.
- 1 quart cranberries
- 1 quart water
- 2 cups sugar
- -- Juice of 3 lemons (can use bottled, reconstituted lemon juice)
- 1/2 pint dry sherry
- Boil cranberries in water. Strain through a food mill. Add sugar, lemon juice and sherry. Refrigerate until well chilled. Freeze in ice cream freezer. This may be kept in freezer all through Thanksgiving and Christmas holidays.
Recipe reprinted with permission from The Junior League of Shreveport-Bossier’s Revel (Shreveport, Louisiana, 2000).