Cranberry Chambord Sorbet

1. 1

   Combine cranberries, water and sugar in a saucepan over medium heat.

2. 2

   Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.

3. 3

   Add the liqueur; remove from heat.

4. 4

   Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible.

5. 5

   Discard solids.

6. 6

   Chill strained liquid in the refrigerator for at least 2 hours.

7. 7

   Pour mixture into the canister of an ice-cream freezer and freeze according to manufacturers instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork).

8. 8

   Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.

9. 9

   Remove from freezer 10 minutes before serving.

10. 10

    Garnish with cranberries rolled in sugar, if desired.

* Per serving · 4 servings · Values may vary.