Creamy Cran-Raspberry Sherbet

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1. Have ready an ice cream maker.
2. Put the juice, cranberries, and sugar in a medium saucepan. Cook, stirring, over medium heat until boiling. Reduce the heat to medium low and simmer, stirring occasionally, until the berries have popped, about 6 minutes.
3. Strain the mixture through a fine-mesh sieve into a large bowl, pressing firmly on the solids (discard the solids). Set the liquid aside to cool completely, then refrigerate until chilled or for up to 1 day. For faster cooking, set the bowl over a bowl filled with ice and stir occasionally until well chilled.
4. Arrange an 8-inch-square pan in the freezer, making sure it’s level and secure. Add the heavy cream to the berry mixture and whisk until blended. Pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled pan, cover, and freeze until firm or for up to 2 days.

• Cranberry Juice Cocktail, 2 Cups

• Water, 1 1/3 Cups
• Half-and-Half, 1 1/3 Cups

• Mix 1/2 cup mini chocolate chips or chopped chocolate into the just-churned sherbet.
• Serve with chocolate sauce.
• Serve in chocolate-coated or plain waffle cups.
• Add 1 tablespoon finely grated orange zest to the cranberry mixture.

Recipe Credit: Desserts 4 Today
Photo Credit: Food Wanderings 

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