Cranberry Pineapple Sorbet

This one is a bit of a life hack for parties and get-togethers.

Do you have an ice cream maker?  If you do, go out and buy cranberry juice cocktail and pineapple juice.
Got that?  Follow the instructions below and enjoy!

My husband and I were lucky enough to get an ice cream machine and Jeni Britton Bauer's ice cream cookbook, Jeni's Splendid Ice Creams at Home, from his brother and our wonderful sister-in-law.  Ever since then I've been experimenting with ice cream and sorbets.  While this recipe does not come from Jeni's cookbook, I still highly recommend picking it up if you enjoy making ice cream.

This sorbet is so simple, and completely delicious.  I had originally tried a much more complicated sorbet, with fresh cranberries, but to be honest with you, I just didn't like it.  It was bitter, had a ton of sugar in it, and took way longer than this alternative.  Everyone loved this one.  My next plan is to do the exact same thing but with apple cider instead of cranberry and pineapple.

Cranberry Pineapple Sorbet

Ingredients:

2 cups cranberry juice cocktail

1/4 cup pineapple juice

Juice from one lemon

1. Freeze the ice cream canister from the ice cream maker according to the manufacturer's instructions
2. Mix together the cranberry juice cocktail, the pineapple juice, and lemon juice
3. Turn on the ice cream maker, and slowly pour the juice into the frozen canister
4. Allow to churn until the juice has turned into a slushy mixture
5. Pour the semi-frozen sorbet into a container with an air-tight lid to freeze
6. Allow the sorbet to freeze for at least 4 hours in the coldest part of your freezer