|Frozen cranberries||3 Cup (48 tbs), thawed|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||2 Cup (32 tbs)|
|Cranberry apple juice||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
Combine cranberries and sugar in a medium sauce pan; cook over medium-low heat 16 to 18 minutes or until cranberry skins pop and mixture thickens, stirring frequently.
Remove from heat.
Press cranberry mixture through a sieve; discard skins and seeds.
Combine cranberry mixture, water, and remaining ingredients; stir well.
Pour into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour, if desired.
Scoop sorbet into individual dessert bowls.