Best 5 Cran Raspberry Sherbet Mold Recipes
If you're looking for a deliciously refreshing dessert to cool you down on a hot summer day, look no further than cran raspberry sherbet mold. This classic recipe combines the tartness of cranberries with the sweetness of raspberries to create a light and flavorful dessert that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can have a delicious and refreshing treat that the whole family will love.
Check out the recipes below so you can choose the best recipe for yourself!
CRAN-RASPBERRY SHERBET MOLD
Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries. -Judith Outlaw, Washougal, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened. , Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.
Nutrition Facts : Calories 114 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY SHERBET
This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.
Provided by BLT376
Categories Desserts Frozen Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
- When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 56.6 g, Cholesterol 45.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 36.8 mg, Sugar 53.8 g
CRAN-RASPBERRY SMOOTHIE
Make and share this Cran-Raspberry Smoothie recipe from Food.com.
Provided by MsSally
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend till you get desired consistency. Add as many ice cubes as needed.
- Also may add sugar to taste. I prefer not to.
Nutrition Facts : Calories 131.1, Fat 0.5, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 34, Fiber 4.5, Sugar 17.6, Protein 1.6
CRAN-RASPBERRY GELATIN MOLD
A delicious combination of tart and sweet berries to liven your holiday feast.
Provided by Maryprinc
Categories Jell-O® Salad
Yield 10
Number Of Ingredients 5
Steps:
- In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
- Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, and pour into a 2 quart mold. Refrigerate until chilled.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 36 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.9 g, Sodium 62 mg, Sugar 32 g
CRAN-RASPBERRY SHERBET SALAD MOLD
This recipes uses Sherbet which gives it a different flavor and consistency. This is great for the holidays or with any every day meal.
Provided by MTpockets
Categories Gelatin
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
- Stir in sherbet until sherbet dissolves.
- Stir in cranberry sauce and blend until mixture is smooth.
- Refrigerate for 30-45 minutes or until it starts to thicken.
- Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
- Refrigerate until firm.
- Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
- ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.
Nutrition Facts : Calories 220.3, Fat 0.8, SaturatedFat 0.4, Sodium 133.4, Carbohydrate 52.7, Fiber 1.8, Sugar 48.8, Protein 2.2
Tips:
- Use chilled ingredients. This will help the sherbet set more quickly and smoothly.
- Don't overmix the sherbet. Overmixing can cause the sherbet to become icy.
- Freeze the sherbet for at least 4 hours before serving. This will allow the sherbet to set completely.
- Serve the sherbet immediately after removing it from the freezer. This will prevent the sherbet from melting.
- Garnish the sherbet with fresh berries or mint leaves. This will add a pop of color and flavor.
Conclusion:
Enjoy this refreshing and delicious cran-raspberry sherbet mold. You can also substitute the apple juice with orange juice or pineapple juice. With its bright red color and sweet-tart flavor, this is a perfect dessert for any occasion. Made with fresh cranberries and raspberries, this homemade sherbet is a delicious and refreshing treat that everyone will love.
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