Bourbon Peach Sorbet
From canned_food_fan 15 years agoIngredients
- 1 can (16 ounces) sliced or halved peaches in heavy syrup shopping list
- 2 tablespoons bourbon shopping list
- SORBET FLAVOR VARIATIONS shopping list
- Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1 1/2 to 1 3/4 cups of sorbet. liqueurs and liquors can be omitted, if you wish. shopping list
- 1 can (16 ounce) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William shopping list
- 1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut shopping list
- 1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons Amaretto shopping list
- 1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons marsala or sambuca shopping list
- 1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or triple sec shopping list
- 1 can (11 ounce) mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier shopping list
- 1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice shopping list
How to make it
- Freeze the unopened can of fruit until frozen solid, at least 18 hours. Submerge the unopened can in hot water 1 to 2 minutes.
- Open the can, and pour any thawed syrup into the workbowl of a food processor. Remove the other end of the can, and turn the fruit out onto a cutting surface. Cut into chunks and add to the workbowl. Process, pulsing on and off until smooth. Add bourbon and process to blend thoroughly.
- Serve immediately, or spoon into a bowl, cover and freeze until ready to serve, up to 8 hours.
- Nutritional Information Per Serving: Calories 140; Total fat 0 g; Cholesterol 0 mg; Sodium 10 mg; Carbohydrate 29 g; Fiber 1 g; Protein 0 g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 0%DV; Iron 2%DV
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