Lemon Cranberry Sorbet
Place the cranberries, ginger (if using), and ½ cup of the water in a small saucepan. Cook on medium heat until the cranberries pop, about 5 to 6 minutes. Gently mash the cranberries.
Stir in the sugar, lemon juice, and remaining water. Bring to a boil, stirring. Remove from the heat and let cool. Pour into a serving bowl and place in the freezer until the sorbet is just starting to freeze, about 30 minutes.
Place in a blender or food processor and process until smooth. Freeze again.
This easy sorbet makes a refreshing mid-afternoon or evening snack. Feel free to skip the final freezing if you're in a hurry. It just means the fruit won't have the firm, grainy texture of a sorbet.