Cranberry Apple Sorbet ~Kimberlee Stevens~

INGREDIENTS 

Makes 1 quart 
2 cups cranberry juice 
1 1/2 cups apple juice 
1/2 cup sugar 
1 tablespoon freshly squeezed lemon juice 

DIRECTIONS 
In a large saucepan, bring cranberry juice, apple juice, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice. If you have an ice cream/frozen yogurt/sorbet maker you can prepare it in that. Just let it cool until room temperature before adding to bowl. 
Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight. 
Transfer sorbet to a food processor; purée until smooth. Transfer to an airtight container; refreeze until ready to serve.