Cover cranberries with
cold water and cook until the skins begin to break.
Rub through a seive to
puree (or use a blender and strain the pulp). Discard skins and add sugar
and lemon juice to the puree. Stir well.
Pour into a freezing
tray or other container and freeze. Stir two or three times while freezing.
Or: Use an ice cream
maker, following manufacturer's instructions.
Serve in chilled bowls,
on a sugar cone, as a popsicle.
Yield: About 4 cups.
This recipe from www.inmamaskitchen.com
to article on ice cream - more recipes and some tips