Bourbon Peach Sorbet

  1. Freeze the unopened can of fruit until frozen solid, at least 18 hours. Submerge the unopened can in hot water 1 to 2 minutes.
  2. Open the can, and pour any thawed syrup into the workbowl of a food processor. Remove the other end of the can, and turn the fruit out onto a cutting surface. Cut into chunks and add to the workbowl. Process, pulsing on and off until smooth. Add bourbon and process to blend thoroughly.
  3. "Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1 1/2 to 1 3/4 cups of sorbet. Liqueurs and liquors can be omitted, if you wish.".
  4. 1 can (16 ounce) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William.
  5. 1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut.
  6. 1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons amaretto.
  7. 1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca.
  8. 1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec.
  9. 1 can (11 ounce) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier.
  10. 1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons creme de cassis or white creme de menthe and 1 tablespoon lemon juice.
  11. Nutritional Information Per Serving: Calories 140; Total fat 0 g; Cholesterol 0 mg; Sodium 10 mg; Carbohydrate 29 g; Fiber 1 g; Protein 0 g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 0%DV; Iron 2%DV.
  12. * Daily Value.

peaches, bourbon, sorbet

Taken from www.food.com/recipe/bourbon-peach-sorbet-414198 (may not work)

Another recipe

Switch theme