This sherbet can be a gorgeous deep pink or a light pink depending on whether you use regular or white cranberry juice.
INGREDIENTS | SERVES 4
- 1½ teaspoons unflavored gelatin
- 2 cups cranberry juice, divided
- ½ cup sugar
- Pinch salt
- 2 tablespoons nonfat dry milk powder
- ½ cup corn syrup
- 3 tablespoons lemon juice
In a small saucepan, combine gelatin and 1 cup of the cranberry juice; let stand for 5 minutes. Place over low heat and heat until gelatin dissolves completely.
Add sugar and salt; stir over low heat until dissolved. Remove from heat and add remaining cranberry juice.
Sprinkle milk powder over the cranberry mixture; beat in with a wire whisk or egg beater. Add corn syrup and lemon juice and mix well until combined.
Pour mixture into a 9″ × 5″ loaf pan and freeze until almost firm, about 2 hours.
Spoon back into the bowl and beat until fluffy. Pour back into loaf pan, cover, and freeze until firm, about 2 to 3 hours longer.
Fat: 0.15 grams
Saturated Fat: 0.01 grams
Cholesterol: 2.78 mg
Sodium: 105.34 mg
There are two types of corn syrup: light and dark. Dark corn syrup has more flavor because it has added caramel flavoring and coloring, along with a molasses derivative. In some recipes, they can be used interchangeably. But when you're making a delicately flavored dessert, like this sherbet, use the light corn syrup for best results.