Serves: 6
Total Calories: 97
In a saucepan, cook the pineapple, cranberry sauce and sugar until the sugar is dissolved. Soften the gelatin in the cold water and add to the fruit mixture. Stir in the lemon juice and zest, pour into a shallow baking dish and freeze for 3 hours, stirring occasionally.
This Pineapple Cranberry Sorbet recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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