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Cranberry Sherbet

4 cups sugar Juice of 1 lemon 3 pints water 2 quarts cranberries After looking over the berries carefully, cover them with hot water, and cook until tender; then strain through a colander or sieve sufficiently fine to exclude the seeds. Add the sugar, and cook until dissolved, then add the lemon juice, and turn into a freezer. This sherbet should not be allowed to stand in the freezer any length of time.