Cranberry Sherbert

Before the advent of everything plastic, ice cube trays used to be metal. I remember that grandma had those big metal ice cube trays with the handle that you had to lift up to free the ice. The seperator could lift out for washing and it was this action that gave some ingenious cook to use them the bottom for making ice cream. This was a popular method for making ice cream dating to the 1950's.

2 cups cranberries
1 1/2 cups water
1 Tbsp. unflavored gelatin
1/4 cup cold water
1 1/4 cups sugar
2 Tbsp. lemon juice

Cook cranberries in water until skins pop. Put mixture through a food press. Let gelatin stand in cold water, then add gelatin to hot cranberries. Stir in sugar and lemon juice. Pour into freezing tray and freze until a light mush. Remove from trays and beat well. Return to trays and let freeze, stirring once or twice before completely frozen.