1 cup orange juice
3 tablespoons grated orange rind
¼ cup lemon juice
Cook cranberries in water until skins pop; put through a food press. Add sugar and heat to boiling. Soften the gelatin in orange juice and stir into hot mixture. Add orange rind and lemon juice. Pour into refrigerator tray and freeze. Turn into mixing bowl and beat until light and fluffy. Return to tray. Freeze firm. Serve sherbet as a main course accompaniment, a punch float or a dessert.
LEMON CREAM SHERBET
2 teaspoons grated lemon rind
½ cup lemon juice
1½ cups sugar
2 cups milk
2 cups light cream