This triple berry sorbet recipe is tart, refreshing, and makes a great light dessert!
Ingredients
- 1.75 cups white sugar
- 1.75 cups water
- 2 cups fresh or frozen cranberries
- 1 , 12 ounce
- 1.5 cups cherry juice
- 0.5 cups fresh lime juice
- 2 tablespoons frozen orange juice concentrate
Instructions
-
1
Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
-
2
Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
-
3
Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
-
4
Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts
Per serving
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