Lemon Cranberry Sorbet
Per 1 sorbet
1 cup (about 48) cranberries, washed and drained
1⁄2 teaspoon grated fresh lemon zest
3⁄4 cup water, divided
4 tablespoons granulated sugar
2 tablespoons lemon juice
Place the cranberries, lemon zest, and 1⁄2 cup water in a small saucepan. Cook on medium heat until the cranberries pop, about 5–6 minutes. Gently mash the cranberries.
Stir in the sugar, lemon juice, and remaining water. Bring to a boil, stirring.
Remove from the heat and let cool. Pour into a serving bowl and place in the freezer until the sorbet is just starting to freeze, about 30 minutes.
Place in a blender or food processor and process until smooth. Freeze again.