Cranberry Orange Sorbet

Steps

1. Put 200 g cranberries400 ml cranberries1⅔ cups cranberries300 g cranberries600 ml cranberries2½ cups cranberries, 200 ml orange juice200 ml orange juice⅔ cup + 3 tbsp orange juice300 ml orange juice300 ml orange juice1¼ cups orange juice, 85 g caster or granulated sugar100 ml caster or granulated sugar¼ cup + 3 tbsp granulated sugar130 g caster or granulated sugar150 ml caster or granulated sugar⅔ cup granulated sugar and 1 tsp finely grated orange zest1 tsp finely grated orange zest1 tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest in a saucepan.
2. Simmer over medium heat for about 8 minutes, stirring, until the cranberries pop and soften.
3. Blend until smooth. For a silky sorbet, press it through a sieve.
4. Pour into the tubpint, cool to room temperature, then put the lid on.
5. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
7. If it looks crumbly or powdery, add 15 ml orange juice1 tbsp orange juice1 tbsp orange juice25 ml orange juice1½ tbsp orange juice1½ tbsp orange juice and run Re-spin.

To serve: Serve in small glasses with a strip of orange zest.