Cranberry and Ginger Sorbet

Ingredients:
4 cups cranberries
2 Tablespoons fresh ginger, grated or minced
3 cups water
1 1/2 cups sugar

Directions:
Boil everything together until tender, then let cool thoroughly in the fridge. Whiz in the (immersion) blender or run through a food mill (if you use a blender, there'll be little strings of cranberry peel, but they're not unpleasant).

Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or (immersion) blender and process until smooth. Cover and refreeze until serving time.

Lime Basil Sorbet

Basil and Lime Sorbet

1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh basil leaves, finely chopped
Sprig of fresh basil for each serving as a garnish

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat.

In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves.

Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh basil and serve.

Can be prepared 3 days in advance. Cover and keep frozen.

Personal Note: Made this for the Mexican potluck and it was a hit. Soooo easy.