Berry Sorbet

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  • 1 envelope Knox unflavored gelatin
  • 1/2 cup sugar
  • 2 cups pureed strawberries
  • 1/2 cup cranberry juice cocktail
  • 2 tablespoons lemon juice
  • Directions

    In medium saucepan, mix gelatin with sugar. Blend in water. Let stand 1 minute . Stir over low heat until gelatin is completely dissolved, about 5 minutes. Cool to room temperature. Stir in remaining ingredients. Pour into 9-inch square baking pan. Freeze 3 hours or until firm. With mixer, beat until smooth. Return to pan. Freeze 2 hours or until firm. To serve, let stand at room temperature for 15 minutes or until slightly softened.

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