Instructions: Soften the gelatin in cold water in a heatproof bowl. Add the boiling water and stir until the gelatin is dissolved. Dissolve the sugar in the cranberry and lemon juices and add to the gelatin. Pour into a shallow pan and freeze until firm.

Turn the sherbet out into a chilled bowl and beat with a mixer until smooth or process in a food processor. Return the sherbet to the pan and refreeze until firm. Just before serving, beat or process again. Serve immediately.

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