2 cups cranberries
1/4 cup orange juice
1 tablespoon grated orange zest
3 cups water
1 cup granulated sugar
1 tablespoon lemon juice
1. Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries pop, 5 to 7 minutes. Coarsely mash berries. Add sugar, lemon juice and remaining water. Simmer, stirring often until a syrup forms. Let cool. Refrigerate for several hours or overnight.
2. Freeze in a ice cream maker as per directions.
Makes 1 quart.
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