Cranberry Sherbet

Let's Cook

1. Step 1.

   Place in a small cup: ¼ cup water

2. Step 2.

   Sprinkle with: 1 envelope (2 ¼ teaspoons) unflavored gelatin

3. Step 3.

   Let stand 5 minutes to soften. Combine in a medium saucepan: 4 ½ cups cranberries; 1 ½ cups water

4. Step 4.

   Bring to a simmer and cook over medium heat until the berries have popped, about 10 minutes. Let cool slightly. Puree the cranberry mixture in a blender or food processor until smooth. Strain through a fine-mesh sieve into a bowl, pressing firmly to extract as much juice as possible; discard the pulp. Combine in a small saucepan: 1 ½ cups sugar; ½ cup water

5. Step 5.

   Heat, stirring, until the sugar is dissolved. Stir into the cranberry puree. Add the gelatin, stirring until dissolved. Stir in: 1 cup whole milk

6. Step 6.

   Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.

7. Step 7.

   Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.