Recipe - Blackberry Sorbet

16 ounce Canned blackberries; in
heavy syrup;
2 teaspoon Blackberry brandy; optional

Force blackberries through a sieve to remove the seeds. Transfer to a
plastic container and freeze at least 12 hours.

Remove the blackberries from the freezer and place the container in hot
water for about 1 minute. Slide the fruit out and chop into 1inch pieces.
Place in a food processor with the brandy and process until smooth, about 1
minute. Serve at once or transfer to a container and place in the freezer.
Posted to Digest eatlf.v096.n128

Date: Tue, 20 Aug 1996 16:21:39 0400

From: "Ellen C." ellen@brakes.elekta.com
NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996.
Bernard was commissioned by the Steel "Packaging Council, a trade
group, to
present new uses for canned foods at the April conference of the
International Association of Culinary Professionals in
Philadelphia.