Recipe: Cranberry Sorbet

Cranberry Sorbet
Source: Nancy Hall
Adapted from November 1996 issue of Sunset magazine
Yield: 8 Servings

2 Cans frozen cranberry juice concentrate, thawed
1/4 cup Lemon juice, freshly squeezed
Cranberries, fresh
Lemon slices, fresh
Mint sprigs

Mix cranberry juice cocktail concentrate, 2-3/4 cups water and lemon juice in a 9 x 13 inch pan or dish. Freeze until solid, at least 6 hours, or up to 1 week. Cover if freezing for longer than 1 day.

Break cranberry sorbet into small chunks and whirl in a food processor until a smooth flush forms. Spoon sorbet into chilled glasses; return to freezer for at least 20 minutes or up to 3 days (cover if freezing longer than 1 day.)

Garnish with whole cranberries, then lemon slices, and fresh mint sprigs.