Cranberry Sherbet

The cranberry base can be cooked, strained, and sweetened up to 3 days ahead and refrigerated in an airtight container. Add the lemon juice and gelatin just before freezing for brightest flavor. The finished sherbet can be made up to 1 week ahead and stored in the freezer.

Store in an airtight, freezer-safe container for up to 2 weeks. The texture is best within the first week. Allow to soften at room temperature for 5-10 minutes before serving if frozen solid. Stir briefly to restore smooth texture if ice crystals have formed.