Serves 6


  • 1½–2 cups applesauce
  • 2 cans jellied cranberry sauce
  • 1 cup lemon-lime soda
  • 1 cup orange juice
  • 1–2 t. fruit-flavored liqueur, optional (I did not use it)


Mix everything by hand in a bowl, or beat it with a hand beater for a minute or two to make it smooth. Pour it into a large, flat, square plastic container and freeze it overnight. (Right, this took you about 4½ minutes so far? Now comes the next 5 minutes or so!) The next day, remove the ice from the freezer. Cut into it, if you can, to break it into four or five pieces and put it into the mixer bowl. If it was too frozen to break apart, let it sit on the counter for a few minutes. Beat it slowly with the regular flat beater (i.e., NOT the egg whipping beater!), until it resembles sherbet consistency. Refreeze it. Remove the ice from the freezer about 5 minutes before serving. Scoop it into dessert bowls and serve it.