Cranberry and Lillet Rouge Sorbet
Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger.
Ingredients
- Sugar
- Water
Directions
Combine cranberries and water in a large saucepan. Bring to a boil, then reduce to a simmer, and cook covered until cranberries pop and liquid becomes syrupy, about four minutes. Remove from heat, stir in sugar, and let cool for five minutes.