Cranberry Chambord Sorbet

Cranberry Chambord Sorbet

1 (12-ounce) bag fresh cranberries, divided
2 cups water
1 cup granulated sugar
1/2 cup Chambord (rasberry-flavored liqueur) or orange juice

Combine the cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until the cranberries have popped.

Add the liqueur, then remove the pan from the heat.

Strain the cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard the cranberry solids. Place the strained liquid in the refrigerator to chill for 2 hours.

Pour the cranberry mixture into the canister of an ice-cream freezer. Freeze according to the manufacturer's instructions (or for granita, pour the mixture into a 9-inch square pan, and freeze, scraping occasionally with a fork). Cover and freeze for 1 hour or until firm. Remove from the freezer 10 minutes before serving.

Serves 6.

The Chambord adds a berry flavor to the sorbet. For a citrus taste, try substituting an orange-flavored liqueur, or for kids, use orange juice.