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Coconut-Cranberry Sorbet

Source: Cooking.com
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Active Time:  5 Minutes
Total Time:  2 Hours 5 Minutes
  8 servings
Just a few ingredients makes a tart, fruity and refreshing accompaniment to the Coconut Chiffon Cake.
RECIPE INGREDIENTS
One 15-ounce can Cream of Coconut (such as Coco Lopez)
One 13 1/2-ounce can unsweetened coconut milk
2 1/4 cups thawed frozen concentrated cranberry juice cocktail (from two 12-ounce cans)
1/2 cup water
Other necessary recipes:
Coconut Chiffon Cake with Coconut-Cranberry Sorbet
DIRECTIONS
Whisk all ingredients in medium bowl to blend. Process in ice cream machine according to maufacturer's instructions. Transfer sorbet to container. Cover tightly and freeze up to 3 days.


Recipe created exclusively for Cooking.com by Selma Elaine Brown.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 376
Sodium: 37mg
Fiber: 2g
Carbohydrates, Total: 49g
Protein: 3g
% Cal. from Fat: 50%
Fat. Total: 21g
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