Cranberry Raspberry Sorbet

Note from Cheri: This recipe was given to me by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where I spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota, but one of the most delightful things about meals there was the sorbet. Each night, Chef Ron would have a new flavor, ready to cleanse the palates of his hungry northwoods diners. Follow this link to learn more about Ron, Gunflint Lodge and more great recipes.

4 cups water 2 cups sugar 1 - 12 oz. package of cranberries 1 quart fresh or frozen raspberries 2 cups orange juice, fresh or from concentrate

Bring water, sugar and cranberries to a boil and cook for 3-5 minutes. Add raspberries and turn off heat. Let stand for 5 minutes. Pureé through food mill or food processor and strain through a fine sieve. Let cool and combine with remaining ingredients. Chill then freeze in an ice cream machine according to manufacturer's instructions.