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Ingredients
- 1 can any fruit herbs optional spices optional liqueurs optional liquors optional nonfat yogurt optional
Directions
- Place the fruit (and, optionally, yogurt) in the freezer for at least twelve hrs. After removing from the freezer, place the container(s) in warm water for about 1 minute. Remove the lid(s) and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pcs.
- Place in a food processor and add in any liqueurs, liquors, herbs, or possibly spices which you desire. Process till smooth, about 1-2 min.
- Serve at once, or possibly transfer to a container and place in the freezer.
- "Although fruits in heavy syrup are preferable, those in light syrup or possibly packed in their own juices like pineapple and grapefruit can be used. But the final texture will be icier, more like a granita. The canned-fruit sorbet can be firmed in the freezer but remains scoopable even after an overnight sojourn.
- Canned figs and apricots are Bernard's favorites. "
- See recipes: Apricot Sorbet, Blackberry Sorbet, Pina Colada Sorbet, and Peach Yogurt, Frzn
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