Cranberry Chambord Sorbet

1. Combine cranberries, water and sugar in a saucepan over medium heat. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.
2. Add the liqueur; remove from heat.
3. Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible. Discard solids. Place strained liquid in the refrigerator to chill 2 hours.
4. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Remove from freezer 10 minutes before serving. Garnish with cranberries rolled in sugar, if desired.

Recipe by High Cotton Food Styling & Photography