Make these cranberry sorbet champagne floats for your next party! They’re perfect for this time of year, and such a fun way to celebrate the season!
Freeze the canister of your ice cream maker overnight.
Place the cranberries, sugar, and water in a medium pot. Cook over medium-low heat for 5 to 10 minutes or until most of the berries have burst.
Transfer the mixture to a blender and process until smooth. Chill overnight in the refrigerator.
Process the cranberry mixture in the ice cream maker for about 20 to 25 minutes or until it’s the consistency of soft-serve. Transfer the sorbet to a loaf pan and freeze overnight or until hard.
For a full tutorial, visit KitchenAid’s blog, The Kitchenthusiast.