Cranberry Sorbet

Frozen cranberries and fresh ginger combine for a homemade sorbet that can't be beat. Recipe is adapted from Country Living and makes 8 servings.

Ingredients

• 4 c. fresh or frozen cranberries

• 2 1/4 c. sugar

• 2 pieces fresh ginger

• 1/2 c. orange juice

• 1 Tbsp. grated lime zest

• 2 Tbsp. fresh lime juice

• Garnish: mint, vegan whipped cream

Directions

1. In a medium saucepan, bring cranberries, sugar, 2 1⁄2 cups water and the sliced ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.

2. Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- or 9-in. metal pan; cover and freeze at least 12 hours, or until solid.

3. To serve: Garnish scoops of sorbet with mint and vegan whipped cream. Enjoy!

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