Mix-And-Match Fruit Sorbet

• 1 lb fig, chopped
• 12 lb peach, chopped
• 12 lb nectarine, chopped
• 9 (1 g) packets sugar substitute
• 3 tablespoons peach vodka
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 3 tablespoons water
• 12 cup water

1. Combine the all ingredients, EXCEPT the sugar substitute, in a food processor; process until pureed.
2. Taste the mixture; if it seems sweet enough to you, proceed to step 3.
3. If not, add 3 packets.
4. Repeat until the sweetness is to your liking, then transfer mixture to a 13x9 inch baking dish.
5. Freeze for one hour.
6. Break it up every hour with a potato masher, then spread out into a uniform layer.
7. Repeat three times.
8. Break the frozen mixture up and place it in a food processor in two batches; process until smooth.
9. Transfer the sorbet to a plastic storage container; seal tightly, and freeze until ready to serve.
10. This recipe works for many tropical and fleshy fruits, such as peaches, mangoes, papaya, etc.
11. Firmer fruits, like apples and pears, should be cooked first to get a softer texture more amenable to sorbets.
12. Fruits like lemons, oranges, plums and watermelons are better made into granitas.
13. You can use any spirit you like to flavor the sorbet, but make sure it matches well with the fruits you choose.
14. Also, the first four fluids come to 1/2 cup.
15. The optimal amount of alcohol to use is 312/ABV teaspoons.
16. Peach vodka is 35% ABV, so that comes to approximately 9 teaspoons or 3 tablespoons.
17. Add other non-alcoholic liquid flavorants as desired until you reach 1/2 cup.
18. In the end, the sorbet will have < 1% ABV.

peach, nectarine, packets sugar substitute, vodka, lemon juice, lime juice, water, water

Taken from www.food.com/recipe/mix-and-match-fruit-sorbet-384310 (may not work)