Cranberry Sorbet

1. 1

   Bring 1-1/2 cups of the juice to boil in small saucepan.

2. 2

   Stir into gelatin in large bowl at least 2 minutes until completely dissolved.

3. 3

   Stir in remaining 1-1/2 cups juice and milk.

4. 4

   Pour into 13x9-inch pan.

5. 5

   Freeze 1-1/2 hours or until frozen 1 inch from edges.

6. 6

   Spoon mixture into food processor container; cover.

7. 7

   Process until smooth.

8. 8

   Pour into bowl; cover.

9. 9

   Freeze 3 hours or until firm.

10. 10

    Spoon or scoop into dessert dishes.

11. 11

    Store leftover sorbet in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.