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.