Cranberry Sorbet

CRANBERRY SORBET From Southern Living 8 Granny Smith or other variety green apples Lemon juice 4 cups fresh cranberries, finely ground 3/4 cup orange juice 1 cup water 1 cup sugar 2 tablespoons lemon juice Cut a 1 1/2 inch slice in a scallop pattern from top of each apple; reserve apple tops. Hollow each apple to within 1 inch from bottom, leaving a 1/2 inch shell. Spinkle insides of apples with lemon juice. Freeze apples overnight. Combine fresh cranberries and orange juice, mixing well. Set aside. Combine 1 cup water and sugar in a heavy saucepan, bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in cranberry mixture and 2 tablespoons lemon juice. Simmer uncovered, an additional 5 minutes, stirring occasionally. Skim off foam, and cool. Pour cranberry mixture into freezer can of a 2-quart freezer. Freeze according to manufacturer's instructions. Mound sorbet into frozen apple shells; place apple tops on side of mound. Store in freezer until serving time. Makes 8 servings.

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