adapted from Falling Cloudberries
5 cups of fresh or frozen wild cranberries (lingonberries)
1 1/2 cups of superfine (baker's) sugar (I used only 1 cup for a super tart sorbet)
In a large saucepan over medium heat bring the berries, sugar, and 3 1/2 cups of water to a simmer.
Cover and cook for 10 minutes, stirring occasionally until the berries soften and begin to pop. Puree the mixture with an immersion blender or in a food processor. Strain mixture into medium bowl and place in fridge to let cool completely or overnight. Freeze in an ice cream maker according to the manufacturer's directions. I found the mixture to be a little too soft right out of the ice cream maker. Place in covered container in freezer for a few hours for a harder set.