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Monday Night Martha: Cranberry Sorbet

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What's up with those recipes that seem too intimidating to try on your own, and then you go visit a friend and they cook them from scratch without even blinking? This week's dish is one of those. It comes from our pal Margret; she makes a mean cranberry sorbet.

Now sorbet is really just iced fruit and sugary water and it's shockingly easy to make. This recipe is made from frozen cranberries but you can substitute or add other types of berries if you'd like.


Ingredients
8-oz bag frozen cranberries
2 cups water
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
juice from half a lime

Over medium heat, boil all the ingredients except the lime juice. What you'll be left with is a mixture that kind of looks like cranberry sauce. Then remove it from heat and add lime juice. Keep stirring.

Strain it through a sieve and toss out the remaining cranberry mush. At this point, the sorbet will be runny and very hot.

Pour the warm sorbet in shallow dish and put it in the freezer. Stir it every 30 to 45 minutes until its frozen. Scoop the sorbet into an ice cream dish. You can store the leftovers in a smaller covered container.

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Join the New Times community and help support independent local journalism in Phoenix.