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Rainbow of Sorbets
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 food processor
bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1−inch slices, then cut
into chunks and add to processor bowl. Process, pulsing on and off, until smooth. Add remaining
ingredients and process just to blend thoroughly. Serve immediately or spoon into bowl, cover and
freeze until ready to serve, up to 8 hours.
Combinations
1
2
(16 ounce) can sliced or halved pears in heavy syrup
tablespoons Poire William liqueur
1
2
(16 ounce) can sliced or halved peaches in heavy syrup
tablespoons bourbon
1
3
2
(20 ounce) can crushed pineapple in heavy syrup
tablespoons dark rum
tablespoons canned cream of coconut
1
2
(16 ounce) can apricot halves in heavy syrup
tablespoons amaretto
1
4
1
(17 ounce) can plums in heavy syrup
tablespoons creme de cassis
/4 teaspoon cinnamon
NOTE: Plums must be opened and pitted, then returned to can or put into another container before
freezing.
1
2
(17 ounce) can figs in heavy syrup
tablespoons Marsala or sambuca
1
2
(16 ounce) can grapefruit sections in heavy or light syrup
tablespoons dark rum or triple sec
1
2
(11 ounce) can Mandarin oranges in heavy or light syrup
tablespoons Grand Marnier
1
2
1
(15 ounce) can blueberries in heavy syrup
tablespoons creme de Cassis or white creme de menthe
tablespoon lemon juice
Most recipes make about 1 1/2 to 1 3/4 cups sorbet.
Rainbow of Sorbets
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