Cranberry sorbet with gingersnaps

Put the cranberries, sugar, liquid glucose, orange juice and 450ml water in a pan; set over a medium heat. Bring to a simmer and cook for 5 minutes. Tip into a heatproof bowl and leave to cool. Once cooled, use a stick blender to blend into a purée, then pass through a fine sieve until smooth. Churn in an ice-cream maker according to manufacturer’s instructions until you have a thick slush, then put into a freezerproof container and freeze. If you don’t have an ice-cream maker, pour into a lidded freezerproof container and freeze for 2-3 hours, then scrape with a fork 3-4 times every 2 hours until you have a smooth, airy sorbet.

For the gingersnaps, preheat the oven to 180ºC, gas mark 4. Line 2 baking trays with baking parchment. In a saucepan, combine the butter, sugar and syrup, then set over a low heat. Stir the mixture in the pan occasionally to dissolve most of the sugar (5-7 minutes). Take the mixture off the heat, cool for 5 minutes then use a wooden spoon to beat in the flour, ginger, orange zest and a pinch of salt.

Spoon 4 even teaspoons of the mixture onto each baking tray, making sure they are well spaced out (they will spread significantly as they cook). Bake for 10-12 minutes until golden brown and lacy. Meanwhile, generously grease 12 holes in a muffin tin. When you remove the gingersnaps from the oven, allow them to cool for 1 minute then lift each snap off the baking tray and place in the greased muffin holes, gently pushing them down into the tin to create a basket shape. Repeat this process with the remaining gingersnaps. Allow them to cool completely before lifting out of the muffin tin. To serve, remove the sorbet from the freezer for a couple of minutes to soften, then divide the gingersnap baskets between plates and arrange scoops of the sorbet inside them.