Method

1. Pour cranberry puree into 2 quart saucepan and place over medium heat.
2. When juice is simmering, add sugar and stir until it is completely dissolved.
3. Remove from heat and pour into a heat-safe container.
4. Refrigerate overnight, or until cool.
5. When ready to make the sorbet, stir the juice of one lemon into the mixture, then freeze in 1 or 2 batches in an ice cream machine, according to manufacturer’s instructions.
6. Sorbet is ready to eat.

For a firmer sorbet, transfer to a plastic container and place in freezer.

Cranberry Puree

1. Combine 1 cup of fresh or frozen cranberries and ¼ cup of water in saucepan. 
2. Bring to boil and turn down to a simmer. 
3. Simmer for 3 minutes. 
4. Cool to room temperature.
5. Transfer to blender and blend until smooth.  Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.