1 pound (4 cups) cranberries
2-1/2 cups water
2 cups sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/3 cup lemon juice
Cook cranberries and water until skins pop. rub through sieve, add sugar and heat to boiling. Soften gelatin in cold water, add to hot cranberry mixture and stir until dissolved. Cool and add lemoon juice.
Freeze until firm. Serves 8 to 10.
Cranberry and apple sherbet - use 2 cups diced apples and 2 cups cranberries instead of 4 cups cranberries.