Recipe - Fruit Sorbets Easy Procedure From Canned Fruits

1 cn Any fruit;
Herbs; optional
Spices; optional
Liqueurs; optional
Liquors; optional
Nonfat yogurt; optional

Place the fruit (and, optionally, yogurt) in the freezer for at least
twelve hours. After removing from the freezer, place the container(s) in
hot 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 1inch pieces.

Place in a food processor and add any liqueurs, liquors, herbs, or spices
that you desire. Process until smooth, about 12 minutes.

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

"Although fruits in heavy syrup are preferable, those in light syrup or
packed in their own juices like pineapple and grapefruit can be used. But
the final texture will be icier, more like a granita. The cannedfruit
sorbet can be firmed in the freezer but remains scoopable even after an
overnight sojourn.

Canned figs and apricots are Bernard's favorites. "
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.