Cranberry Port Sorbet

A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.

12 oz fresh or thawed frozen cranberries (3½ cups)
3 cups water
1½ cups raw sugar
1 cup ruby port
3 (3" long) strips lemon zest
1 Tbsp. lemon juice, freshly squeezed

Bring all to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.

Working in 2 batches, purée cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)

Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

Makes 12 servings.

Cook's Note: Storage: Sorbet can be frozen for up to 1 week.