A triple hit of cranberries makes a tart topping for lemon sorbet.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

194 calories; protein 0.1g; carbohydrates 49.3g; dietary fiber 1.9g; sugars 43.5g; fat 0.1g; vitamin a iu 20.1IU; vitamin c 30.5mg; folate 0.5mcg; calcium 4mg; iron 0.1mg; magnesium 2.2mg; potassium 34.5mg; sodium 34.8mg.
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