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Cranberry Water Ice and Cream

4 to 6 servings

Ingredients

1 & 1/2 cups cranberry sauce
2 cups ice cold water
juice of 1 lemon
zest of 1 lemon
2 cups vanilla ice cream
6 thick pretzel rods

Method

In a medium saucepan heat the cranberry sauce over low heat, stirring constantly until melted. Remove from the heat, stir in the water, lemon zest and juice. Refrigerate until chilled.

Pour the cranberry mixture into a 9 x 9 shallow baking pan covered with foil. Freeze it until firm, about 3 hours. Place the bowl and blade of a food processor in the freezer. When they are chilled, remove them and the cranberry ice from the freezer. Process the cranberry ice until fluffy, then return it to the pan and cover. Freeze it until firm.

Run the ice through a food processor again, and refreeze. In a parfait or pilsner glass layer cranberry water ice and ice cream and garnish with the pretzel rods.