Cranberry Ice – a delicious recipe with unflavored gelatin powder, cold water, cranberries, water, white sugar, ginger ale. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle the gelatin over 2 tablespoons cold water and set aside.
2
Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst.
3
Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture.
4
Pour the cranberries into a shallow freezer-proof container and chill until cold.
5
When cooled, mix in 2 cups ginger ale and place the mixture into the freezer.
6
Freeze until slushy, about 4 hours.
7
Stir twice during the freezing process to break up the ice crystals.
8
To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop.
9
Serve immediately.
523
kcal
Calories
2
g
Fat
131
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 teaspoons unflavored gelatin powder, 2 tablespoons cold water, 1 pound fresh cranberries, 2 cups water, and more.
Yes, Cranberry Ice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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