2 cups cranberries
1/4 cup orange juice
1 tablespoon grated orange zest
3 cups water
1 cup granulated sugar
1 tablespoon lemon juice
Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries pop, 5-7 minutes. Coarsely mash berries. Add sugar, lemon juice and remaining water. Simmer, stirring often until a syrup forms. Let cool. Refrigerate for several hours or overnight.
Freeze in a ice cream maker as per directions.
Yields 1 quart.