White Cranberry Lime Sorbet Recipes

LIME HONEYDEW SORBET

Steps:

• In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended. , Freeze in an ice cream freezer according to manufacturer's directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.

WHITE CRANBERRY-LIME SORBET

Steps:

• In a large saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lime juice and zest. Refrigerate until chilled., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; freeze for 4 hours or until firm.

CRANBERRY SORBET FROZEN COSMOPOLITAN

Steps:

• Stir gelatin into 3 cups water in a bowl until dissolved.
• Place cranberries into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until skins pop open, 10 to 15 minutes. Drain cranberries through a sieve.
• Combine cranberries, gelatin-water mixture, and sugar in a pot; bring to a simmer. Cook and stir cranberry mixture until sugar is dissolved, 5 to 10 minutes. Set aside to cool; stir in lemon juice.
• Pour cranberry mixture into a container and cover; freeze 8 hours or overnight.
• Blend 2 cups cranberry sorbet, vodka, triple sec, lime juice, and ice cubes in a blender until smooth. Pour cosmopolitan mixture into 4 martini glasses.

NO-CHURN RASPBERRY-LIME SORBET

Steps:

• Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.