Cranberry Sorbet Recipe

Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit. For something different try serving with cinnamon toast on the side.

• 5 cups (1 1/2 pounds) fresh or frozen cranberries, rinsed and any stems removed
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons of Grand Marnier or other orange liqueur

Make a simple syrup by adding the sugar and water to pot and bringing to a boil. When the sugar has dissolved, add the cranberries and orange juice.

Continue to boil until the cranberries burst, about 10 to 15 minutes.

Let the mixture cool a bit, then puree in a food processor or blender. Strain mixture through a sieve into a bowl.

Stir in the lemon juice and orange liqueur.

Place the bowl in the refrigerator and let completely cool.

When completely cool, freeze mixture in an ice cream maker according to the manufacturer's directions.

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