Cranberry Sorbet

Instructions

1. In a large saucepan, combine all the ingredients and bring to boil. Cover and simmer gently for about 15 minutes or until the cranberries burst.
2. In a blender, purée until smooth. Strain over a bowl, if desired. Let cool. Cover and refrigerate until completely chilled, about 4 hours.
3. Transfer the mixture to an ice cream maker and churn for 20 minutes or according to the manufacturer’s instructions, or until the sorbet has set.
4. Transfer to an airtight container and freeze for 4 hours or until firm. Let the sorbet sit out at room temperature for a few minutes before serving, if needed.