Cranberry and Vanilla Bean Sorbet

Ingredients

• 0.5 teaspoon coarse kosher salt 
• 3 cups cranberries fresh
• 0.3 cup juice of lemon fresh
• 2 cups sugar 
• 1  vanilla pod split
• 2.5 cups water 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Combine cranberries, 2 1/2 cups water, sugar,and coarse salt in large heavy saucepan.Scrape in seeds from vanilla bean.
2. Add beanto mixture and bring to boil over mediumheat, stirring until sugar dissolves. Reduceheat to low; simmer until cranberries popand are soft, stirring occasionally, about10 minutes. Cool to room temperature.
3. Remove vanilla bean from cranberrymixture. Working in batches, pureecranberry mixture in blender. Strain intolarge bowl; discard solids. Stir in lemonjuice. Refrigerate cranberry mixture untilwell chilled, at least 4 hours or overnight.
4. Transfer cranberry mixture to icecream maker and process according tomanufacturer’s instructions.
5. Transfersorbet to container; cover and freeze.
6. Bon Appétit