- 1 1/2 cups water
- 1 1/2 cups sugar
- 2 1/2 cups unsweetened cranberry juice
In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.
Pour the cranberry juice into the sugar syrup and bring to a boil. Reduce the heat to medium and cook for about 1 minute. Remove from the heat and let cool to room temperature.
Refrigerate the cranberry syrup until chilled, at least 3 hours or up to 8 hours.
Transfer the cranberry syrup to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 quart.