Cranberry Cherry Sorbet

This requires an ice cream maker, at least that’s the easiest way to make this. So if you have one, this is the time to follow the directions and prep it. If not, don’t worry, you will need a flat bottom baking pan or plastic container and a sturdy fork.

Place all ingredients into a sauce pan and bring to a low boil. Continue to boil until most of the berries pop, about 5-10 minutes. Remove from heat.

Puree mixture with an immersion blender (or regular blender, or food processor). Be careful not to burn yourself, as this is hot and sticky. Then chill.

Once the mixture is cold, follow directions for your ice cream maker. If you don’t have one, pour mixture into the flat bottomed pan and put that into the freezer. Every five minuts or so go to the freezer and stir/scrape the mixture until it is all frozen. (You could even just freeze into ice cubes and plop those into a chilled glass of seltzer, lemon/lime soda, or ginger ale).