Cranberry Ice
Yield
10 servingsPrep
25 minCook
10 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cranberries
fresh |
*
|
| 1 | cup |
sugar
|
|
| 4 | cups |
water
|
|
| ½ | cup |
liqueur
or wine, raspberry |
*
|
| 1 | x |
cranberries
sugared |
*
|
| 1 | x |
mint leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cranberries
fresh |
*
|
| 237 | ml |
sugar
|
|
| 946 | ml |
water
|
|
| 118 | ml |
liqueur
or wine, raspberry |
*
|
| 1 | x |
cranberries
sugared |
*
|
| 1 | x |
mint leaves
|
*
|
Directions
Rinse cranberries, removing any soft bruised berries.
Drain.
Combine cranberries, sugar and water in large saucepan.
Bring to boil.
Boil 5 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
Pour through fine mesh strainer pressing to extract as much juice as possible from berries.
Stir in wine.
Freeze mixture in ice cream maker according to manufaturer's instructions.
Spoon ice into chilled loaf dish. Cover and freeze until serving time.
To serve spoon into serving glass or bowl.
Garnish with mint leaves.
