The slightly tart taste of the sorbet makes it a great palate cleanser between courses.
- 1 pound frozen strawberries
- 3 cups fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice
OR filtered water
- 1/3 cup raw honey, or more to taste
Add frozen strawberries and cranberries to a medium saucepan along with juice (or water). Bring to a simmer over medium heat.
When berries have thawed enough, stir them – continuing to cook until cranberries are soft and burst open.
Remove from heat and stir in honey until dissolved and mixture is thickened. Allow mixture to cool a few minutes. Transfer to a blender or food processor and puree.
Pour pureed berry mixture into a bowl and place in fridge to cool for at least 2 hours.
Once chilled, pour mixture into ice cream maker and freeze according to manufacturers instructions (anywhere from 20 to 30 minutes or so).
Transfer to freezer-safe container and place in the freezer until ready to eat.
Makes 1 1/2 quarts.