Instructions: In a large, non-reactive sauce pan, bring 4 cups water, cranberries and sugar to boil over high heat, stirring often to dissolve sugar. Reduce heat to medium; simmer 10 minutes or until all cranberries have burst. Pour into wire sieve placed over a bowl and drain well. Press gently on berries to extract as much juice as possible, but dont force solids through the sieve. Stir lemon juice into cranberry liquid. Refrigerate, uncovered, until completely cooled, about 2 hours.

Meanwhile, place metal 9-by-13 inch baking pan in freezer to chill. Pour cranberry liquid onto chilled pan. Freeze until mixture freezes around edges, about 1 hour. Using a large metal spoon, mix frozen edges into center.

Freeze again, repeating stirring procedure about every 30 minutes until mixture is a slushy consistency, 2-3 hours total freezing time. Serve immediately in well-chilled glasses, garnished with mint.

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