From Paulette Vickery's Recipe Collection

Cranberry Sorbet

desserts

2 pkg unflavored gelatin
3/4 cup sugar
2 cup water
2 pkg 8.45 oz cranberry concentrat
1 cup light corn syrup
2 cup water

Early in day or up to one week ahead: In four quart sauce pan mix gelatin and sugar. Stir in 2 cups water. Let stand one minute to soften gelatin slightly. Cook over medium low heat, stirring constantly, until gelatin completely dissolves. Remove sauce pan from heat. Stir in 2 undiluted, 8.45 juice boxes liquidconcentrated cranberry juice cocktail, corn syrup, and 2 cups water. Pour cranberry mixture into 13 by 9 inch baking pan. Cover with foil or plastic wrap and freeze until partially frozen, about 5 hours; stirring once after 2 1/2 hours. Spoon pieces of cranberry mixture into food processor with knife blade attached. Blend until smooth but still frozen; or spoon mixture into chilled large bowl. Beat cranberry mixture at medium speed until smooth but frozen. Return mixture to pan. Cover and freeze until firm. To serve, let sorbet stand at room tempture 5 minutes to soften slightly before scooping into balls. garnish with fresh mint leaves and fresh cranberries. Makes about 2 1/2 quarts, or 20 servings.

Yield: 20 servings




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