Cranberry Ginger Sorbet

Sorbet is so ridiculously easy. And it's even easier if your base is premade for you, like mine was here.

Ingredients:

• Leftover cranberry sauce. I had about 2 c. of cranberry sauce.
• 1/2 Tbsp. grated fresh ginger
• Teeny tiny dribble of good vodka (a flavored liqueur like Grand Marnier or creme de cassis would be wonderful here too, but I didn't have any on hand)

Directions:

• Puree the cranberry sauce using the fine blade of a food mill. I pureed it right into the frozen bowl of my ice cream maker so that I didn't have to get another bowl dirty.

• Add the ginger and vodka to the pureed cranberries. The liquor gives the sorbet a really smooth consistency, but you don't need a lot! A dab'll do ya. =)

• Freeze the sorbet according to your ice cream maker's instructions. Since I didn't have a ton of sorbet, it only took about 10 minutes.

• Decant the sorbet into a tupperware container and freeze for about 2 hours before eating.

Verdict:
YUM. Cranberry and ginger is one of my favorite (albeit unexpected) flavor combinations. The ginger adds a nice peppery bite to the sweet cranberries. And since this has just a bit of sugar, it's a great frozen treat when you don't want something heavy.