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Sorbet In Minutes From Canned Fruit

Yield: 5 Servings

Ingredients and directions for this recipe

1 cn Fruit in heavy syrup; frozen
-at least 12 hours
2 tb Brandy; rum or amaretto
-(optional)

From: drorak@panix.com (Drora Kemp)

Date: Fri, 19 Jul 1996 13:17:38 -0400 (EDT)
From the New York Times Living Section of 7/17/96 -

1. Place the can in warm water for about 1 minute. Remove from can, pour
any liquid into a food processor. Slide the fruit out and chop into 1-inch
pieces.

2. Place in food processor with the brandy and process until smooth, about
1 minute.

3. Serve at once, or transfer to container, and place in the freezer.

Yield: about 1 pint, 4 servings.

Doesn't this sound just perfect for this weater (oppresively hot here in
Manhattan)? My freezer is doing its job as we speak on a can of apricots,
one of peaches and one of pineapples. Can't wait to get home and create a
frozen delight - at least I hope that I will.

JEWISH-FOOD digest 268

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Sorbet In Cookie Tulips
Next recipe Sorbet In Orange Cups

Or try one of these recipes:
Basic Bread Dough (with Bacon And Goose Fat)
Cranberry Orange Trifle