This tart, refreshing sorbet makes a great light dessert!
Step: 1
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Step: 2
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Step: 3
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
Per Serving: 238 calories; protein 0.8g; carbohydrates 60.9g; fat 0.1g; sodium 8.7mg.
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