Cook 1 quart of cranberries with 1 quart of water until the berries are tender; strain through a fine sieve; add 2 cups of sugar and cook until this is thoroughly dissolved. Cool, stir in the juice of 2 lemons and freeze as you would a water ice.
A dessert to serve in sherbet dishes with duck, fowl or roast pork or veal cutlets.
Submitted by M. M. D. of St. Louis
