Try this tart sherbet as a palate cleanser. Frozen cranberries may be used here—do not thaw. A 12-ounce bag yields 3 cups cranberries, so buy two and freeze the leftovers for another use.

Place in a small cup:

Sprinkle with:

Let stand 5 minutes to soften. Combine in a medium saucepan:

Bring to a simmer and cook over medium heat until the berries have popped, about 10 minutes. Let cool slightly. Puree the cranberry mixture in a blender or food processor until smooth. Strain through a fine-mesh sieve into a bowl, pressing firmly to extract as much juice as possible; discard the pulp. Combine in a small saucepan:

Heat, stirring, until the sugar is dissolved. Stir into the cranberry puree. Add the gelatin, stirring until dissolved. Stir in:

Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.