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Very Berry Sorbert

List of Ingredients




VERY BERRY SORBET
Low Sodium.
Makes 8 servings.

1 env. Knox Unflavored Gelatin
1/2 cup sugar
1 1/2 cups water
2 cups puréed strawberries or

raspberries (about 1 1/2 pints)*
1/2 cup creme de cassias (black currant)

liqueur or cranberry juice cocktail
2 tbsp. lemon juice

IN medium saucepan, mix unflavored gelatin
with sugar; blend in water. Let stand 1 minute.
Stir over low heat until gelatin is completely
dissolved, about 5 minutes. Let cool to room
temperature; stir in remaining ingredients. Pour
into 9-in. square baking pan; freeze 3 hours or
until firm. With electric mixer or food processor,
beat mixture until smooth. Return to pan; freeze
2 hours or until firm.
To serve, let stand at room temperature 15 minutes
or until slightly softened. Spoon into dessert
dishes or stemmed glassware. Garnish, if desired,
with fresh fruit.

*Substitution: Use 1 pkg. (10-oz.) frozen
strawberries or raspberries, partially thawed and
puréed.


Recipe