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.
To serve: place a scoop of the cranberry sorbet in a coupe glass or champagne flute. Top with champagne or sparkling wine.