There are two interesting specifics to note about ice cream or in this case sorbet. The first being even though you are full from dinner there is always still room for sorbet and the second fact is even in the winter when we are chilled from the cold we can still enjoy a bowl of frozen sugary confection. So while it may be chilly in some parts of world this October with the onset of Fall go ahead and enjoy a bite of cranberry apple-cider sorbet as a special treat served up at a party or afternoon snack.
Source: Martha Stewart
Makes 1 quart
2 cups cranberry juice
1 1/2 cups apple cider
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
Transfer sorbet to a food processor; purée until smooth. Transfer to an airtight container; refreeze until ready to serve.
Use sugar-free cranberry juice.