Cranberry And Ginger Floats

1. 1

   Create a syrup with the first six ingredients, bring to a boil, then reduce the heat to low and steep for 20 minutes. Add the cranberries and cook until they all burst, 5-10 minutes. Remove from the heat, press and strain through a chinois. Stir in the orange juice and allow to cool before freezing in an ice cream machine. Firm up in freezer for at least 2 hours.

2. 2

   Put two scoops of sorbet into 6 glasses. Top with ginger beer or ale and serve with a tall spoon and a straw.

* Per serving · 4 servings · Values may vary.