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Cranberry Grape Sorbet

2-1/2 c. cran-grape juice cocktail
1/2 c. champagne (or white grape juice)
1 egg white
1 tbsp. sugar

Pour cran-grape juice cocktail into 2 freezer trays; freeze until almost firm. Spoon mixture into large mixing bowl and beat at high speed of electric mixer until slushy. Gently stir in champagne (or white grape juice). Beat egg white (at room temperature) at high speed of electric mixer for 1 minute. Add sugar, beating until soft peaks form. Carefully fold beaten egg white into juice mixture; pour into freezer can of hand-turned or electric freezer. Freeze according to directions for freezer. OR: Put in freezer trays and freeze until frozen. Scoop sorbet into individual bowls and serve immediately.
Yield: six cups

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