Cranberry Sorbet with Lillet Rouge

Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger.

24 oz (two bags) cranberries, fresh or frozen
2 cups filtered or bottled water
1 cup sugar
2 lemons, freshly juiced and zested
½ cup Lillet Rouge
2 tsp. kosher salt

Combine cranberries and water in a large saucepan. Bring to a boil, then reduce to a simmer, and cook covered until cranberries pop and liquid becomes syrupy, about four minutes. Remove from heat, stir in sugar, and let cool for five minutes.

Purée with an immersion or a bar blender in batches. Pour through a fine mesh strainer to remove fibers and seeds. Do not press syrup through strainer—fibers will fall through. Just shake back and forth over bowl until syrup passes through.

Stir in lemon juice, zest, and Lillet Rouge. Add salt to taste, then cover and chill base in refrigerator until very cold, three to four hours. Churn in an ice cream maker according to manufacturer's instructions. Serve as soft-serve, or transfer to freezer for two or three hours to harden.

Makes about 3½ cups or 6 servings.