I first saw this recipe on Annie’s blog a few months ago back when I was on my cranberry kick. I made a note to try it and finally got around to it recently. I’ve been hoarding a few bags of cranberries in my freezer and thought this would be a good way to use some of them. Plus, I figured this would be healthier than ice cream yet still a good cold treat.

The sorbet was tasty, though honestly not my favorite. It wound up being a bit too tart for me. The original recipe called for orange zest and orange juice and eventually I’d like to try that combination as it sounds delicious. I meant to try Annie’s version (with cranberry-raspberry juice) but I forgot to check what kind of juice I needed before I ran out to the grocery store and wound up with cranberry apple instead.

Cranberry Sorbet
adapted from Annie’s Eats, originally from The Perfect Scoop by David Lebovitz

1 1/2 cups cranberries, fresh or frozen
1 cup water
3/4 cup sugar
1 1/2 cups cranberry apple juice
1 to 2 teaspoons Grand Marnier or Cointreau (optional) (I omitted)

Heat the cranberries, water and sugar in a medium saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.

Puree the cranberry mixture in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin. Stir in the cranberry apple juice and the liqueur, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart.