This refreshing seasonal sorbet is a wonderful mid-meal palate cleanser.

　　

Ingredients

Makes 10 to 12 servings (about 1 1/2 qt)

　　1 pound fresh or frozen cranberries (4 cups; thawed if frozen)

　　5 cups water

　　2 1/2 cups sugar

　　3/4 cup fresh lemon juice

　　1/3 cup fresh orange juice

　　Garnish: fresh mint sprigs

　　

Special Equipment

an ice cream maker

　　

Step 1

Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.

　　

Step 2

Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.

　　

Step 3

Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.

　　

Step 4

Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

　　Cooks' note:

　　Sorbet keeps 1 week.