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Peach Sorbet with Fruit Variations
in Diana's Recipe Book
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Servings: 3 |
Comments: You can make an easy refreshing sorbet in 10 minutes when you use canned fruits, and the flavor variations are almost endless............. |
Ingredients: 1 can (16 ounces) sliced or halved peaches* in heavy syrup 2 tablespoons bourbon |
Instructions: Freeze unopened can of fruit until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes. Open can, and pour syrup into blender or food processor bowl. Remove other end of can, and turn fruit out onto cutting surface. Cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly. Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours. Preparation Time: 10 minutes plus freezing overnight Servings: 3 *Sorbet Fruit Variations Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1 ½ to 1 ¾ cups of sorbet. Liqueurs and liquors can be omitted, if you wish. 1 can (16 ounces) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William (French Pear Brandy) 1 can (20 ounces) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut 1 can (16 ounces) apricot halves in heavy syrup, plus 2 tablespoons amaretto 1 can (17 ounces) plums* in heavy syrup, plus 4 tablespoons crème de cassis and ¼ teaspoon cinnamon (*Note: Plums must be opened and pitted, then returned to a can or another container before freezing.) 1 can (17 ounces) figs in heavy syrup, plus 2 tablespoons Marsala Wine or Sambuca ( Anise flavored liqueur) 1 can (16 ounces) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec 1 can (11 ounces) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier 1 can (15 ounces) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice |
Source: DianasDesserts.com |
Date: April 21, 2002 |