Cranberry Sherbet sounds like the most amazing winter time chilly treat possible. Sharp, tart and slightly bitter, this gorgeously scoopable sherbet makes a beautiful finish to any holiday meal.
Sieving the cranberries is probably the most labor-intensive part of this recipe. I was a little wary of the gelatin in it, but that combined with cranberry’s natural thickening properties gave the sherbet a really lovely texture. Once frozen, it remains super easy to scoop, which I think is the best thing about this recipe!
My family really enjoyed this sherbet. It’s not something you typically find at the store, which makes it even more special. If you’d like to really celebrate in the wartime spirit, serve it alongside vanilla ice cream for a “half-and-half” dessert. They encouraged this combination of ice cream and sherbet during the war to save on dairy fats which were in short supply. The vanilla ice cream and cranberry sherbet taste amazing together! Like a cream-cicle, but with cranberry. Yum!
Join me tomorrow for the final day of the 13 Days of Victory Kitchen Christmas countdown!
That looks perfect for an Aussie Christmas and I love your 'helpful' cat!
Caspian!! Ahhhh haha classic!
And gosh, that sherbet sounds DELICIOUS and is absolutely gorgeous in the uranium glass!!