Cranberry and Vanila Sorbet

1. 1

   In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves.

2. 2

   Reduce heat to low and simmer for 10 more minutes or until cranberries pop.

3. 3

   Cool to room temperature.

4. 4

   Remove vanilla bean.

5. 5

   Working in batches puree mixture in a blender and then strain into a large bowl discarding solids.

6. 6

   Stir in lemon juice.

7. 7

   Refrigerate for 4 hours or overnight or until chilled.

8. 8

   Transfer mixture to ice cream maker and process according to directions.

9. 9

   Transfer to a container, cover and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.