Cranberry Sorbet

Ingredients

• 12 ounces fresh or thawed frozen cranberries, washed and drained, stems removed and discarded, bruised or spoiled cranberries discarded
• 1 3/4 cups granulated sugar
• 2 cups white cranberry juice
• 1 cup water
• 1/4 teaspoon salt
• 2 tablespoons light corn syrup
• 2 teaspoons chopped fresh lime or orange zest

Directions

1. Combine cranberries, sugar, water, white cranberry juice, and salt in a saucepan, then set it over high heat and bring everything to a boil. Lower the heat to low, cover the pan, and simmer for 15 minutes, until every berry has burst and the sugar has dissolved.
2. Let the cranberry mixture cool for 10 minutes. Purée it in a blender in batches until smooth, then push it through a fine mesh strainer to catch the seeds and pulp; discard the solids.
3. Stir in the corn syrup and zest. Cover the base and refrigerate it until it is completely chilled, several hours or preferably overnight.
4. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. The sorbet will be fairly soft when it first comes out of the machine. For a firmer texture, spoon it into an airtight container and place it in the freezer for a couple of hours.
5. After freezing, let the sorbet stand at room temperature for a few minutes before you scoop it.
6. For variations, add a tablespoon of chopped fresh ginger with the cranberries, or use a tablespoon or two of orange zest.