Recipe for cooking rainbow of sorbets

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Rainbow of Sorbets

Freeze unopened can of fruit until frozen solid, at least 18 hours.

Submerge unopened can in hot water 1 to 2 mins.. Open can and pour syrup into food processor bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-in. 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 (16 ounce) can sliced or halved pears in heavy syrup
2 Tbsp. Poire William liqueur

1 (16 ounce) can sliced or halved peaches in heavy syrup
2 Tbsp. bourbon

1 (20 ounce) can crushed pineapple in heavy syrup
3 Tbsp. dark rum
2 Tbsp. canned cream of coconut

1 (16 ounce) can apricot halves in heavy syrup
2 Tbsp. amaretto

1 (17 ounce) can plums in heavy syrup
4 Tbsp. creme de cassis
1/4 tsp. cinnamon

NOTE: Plums must be opened and pitted, then returned to can or put into another container before freezing.

1 (17 ounce) can figs in heavy syrup
2 Tbsp. Marsala or sambuca

1 (16 ounce) can grapefruit sections in heavy or light syrup
2 Tbsp. dark rum or triple sec

1 (11 ounce) can Mandarin oranges in heavy or light syrup
2 Tbsp. Grand Marnier

1 (15 ounce) can blueberries in heavy syrup
2 Tbsp. creme de Cassis or white creme de menthe
1 Tbsp. lemon juice

Most recipes make about 1 1/2 to 1 3/4 c. sorbet.