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Reviewed: Dec. 8, 2008

Made this for Thanksgiving.I have a Cuisinart Ice Cream Machine. Half is all you can freeze. Used less than 2 cups sugar, taste as you go.

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Kathy

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Reviewed: Nov. 18, 2008

I've made this dessert for years. I put it in ice cube trays to freeze and whip with a hand mixer just before serving to fluff it. Add a mint leaf for garnish. Wonderful!

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Linda

Cooking Level: Intermediate

Home Town: Hermitage, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 12, 2008

This was used as a palate cleanser. Very good, but I halved the recipe. A little goes a long way. Next time I'll finish it off in my ice cream maker to give it a softer consistency as another reviewer suggested.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jun. 27, 2006

If you don't want the ice what I did was, follow the recipe until you get to the part where you place the ingredients in the pan, stop there and place in the refer until it is cold the place in your ice cream maker and you'll have Cranberry Sorbet an excellent body flush and pallet cleaner.

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fingers77

Cooking Level: Professional

Home Town: Westwood, New Jersey, USA

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Reviewed: Jan. 2, 2006

I made this for my families New Year's day dinner & it was a great dessert after a filling meal! The stores were out of fresh crannberries so I used a can of whole cranberries, pureeeing them in the blender first, I decreased the amount of sugar to compensate. After it froze, I let it it sit out for about 10 minutes & them used a fork to rake it...getting a nice consistency of ice crystals & served it in glass compotes. It made a very presentation! Thansk for sharing the recipe!!!

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