- 1 cup white sugar
- 2½ cups water
- 2½ cups cranberries, picked over for leaves
- ¾ cup fresh lime juice or orange juice
- Zest of 1 lime
- Place the sugar and 1 cup of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil.
- Cook until the cranberries pop, about 4 minutes.
- Set aside to cool.
- Place in a blender and puree until smooth.
- Add the remaining ½ cups water, lime juice and lime zest to the blender and puree.
- Cover and refrigerate until the mixture reaches 40°F.
- Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.