Triple Berry Sorbet

• 1 3/4 cup White Sugar
• 1 3/4 cup Water 
• 2 cups Cranberries, fresh or frozen
• 12 oz package unsweetened Raspberries, frozen
• 1 1/2 cup Cherry Juice
• 1/2 Lime Juice
• 2 tbsp Orange Juice concentrate, frozen

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes until the raspberries have softened and the cranberries have popped.

Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.

Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove the freezer about 10 minutes before serving.