Boston Cranberry Recipes, 1910s

Cranberry Sherbet Recipe

4 cups cranberries
2 1/2 cups water
2 cups sugar
Juice 2 lemons
1 teaspoon gelatin
1/2 cup cold water

Cook cranberries with water until berries stop popping; strain; add sugar and then cook until dissolved. Add gelatin which has been dissolved in 1/2  cup cold water. Let cool. Stir-in strained lemon juice. Pour into tray and freeze, and stir occasionally. Allow two to three hours.

If the gelatin is omitted, the result is "cranberry ice." It is not as smooth in texture. Sherbet does not require much stirring.

Related Recipe
Cranberry Mousse

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