I've never made sherbet before and it was relatively easy. It's a light dessert and a nice change from all the pies, cookies and cakes that are typically served around the holidays. I'm having a bunch of girlfriends over on Saturday for more cookie baking and hanging out. I am going to whip up another batch of this sherbet and see how it tastes dropped into a glass of champagne. Best idea ever?
In a medium pot add the cranberries, orange juice, water, sugar, lemon juice, thyme and salt. Bring to the boil, then simmer until all of the cranberry skins pop. Remove the pot from the heat and drain out the liquids through a mesh sieve. Taste the liquid for sweetness and adjust to your palate.
Chill of the mixture for 20 minutes. While the mixture is cooling mix 3-4 tablespoons of the juice from the pan with the gelatin and whisk to dissolve the powder. Once dissolved place the gelatin mixture in a heat safe bowl tall enough to fit in a small pan with a few inches of simmering water (or you can use a double boiler). Whisk the mixture until it is transparent.
When finished with the gelatin, place the cranberry mixture in a blender or food processor and turn on. Through the top of the processor, pour in the gelatin and the egg white. Blend for a minute. Place in a container and freeze overnight.