Cran Raspberry Sorbet

Dress up your Thanksgiving dessert options with this light but satisfying sorbet. 

Print Recipe PDF for Cran-Raspberry Sorbet

Ingredients

1 ½ cups water
1 ¼ cups granulated sugar
1 Tbsp light corn syrup
1 ½ cups pink lemonade
2 Tbsp fresh squeezed lemon juice
½ tsp LorAnn Oils Super-Strength Cran-Raspberry Flavor
If you don’t have pink lemonade, you can always use regular lemonade and add a few drops of pink food coloring. 

Instructions

1. In a small saucepan, combine water, sugar, and corn syrup. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves completely.
2. Remove from heat and pour into a large bowl.
3. Add lemonade, lemon juice, and LorAnn Oils Cran-Raspberry Flavor. Cool mixture to room temperature. Cover bowl with plastic wrap and chill in refrigerator for several hours or overnight.
4. Transfer mixture to the bowl of an ice cream maker and process according to manufacturer’s instructions.
5. Transfer sorbet to a storage container and freeze until firm, about 6–8 hours.