Cran-Raspberry Sherbet Mold

1. 1

   In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened.

2. 2

   Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.

3. 3

   Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.

No nutritional information available.

No additional tips available.