A triple hit of cranberries makes a tart topping for lemon sorbet. Source: EatingWell Magazine, November/December 1996

EatingWell Test Kitchen



  • Combine cranberry juice, fresh and dried cranberries and sugar in a saucepan. Bring to a boil over medium heat and cook, stirring, until the fresh cranberries start to pop and the sauce thickens slightly, 5 to 7 minutes. Remove from the heat and stir in lemon juice. Cool. Serve over lemon sorbet.


Nutrition Facts

194 calories; 0.1 g total fat; 35 mg sodium. 49.3 g carbohydrates; 0.1 g protein; Full Nutrition