
Basic Fruit Sorbet
2020-06-08 14:04:09

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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 16 oz can of fruit, preferably in heavy syrup
Instructions
- Place can in freezer for at least 12 hours
- Remove from freezer, briefly dip in hot water, then remove top. Pour any juices in to food processor
- Remove bottom of can and push the fruit on to cutting board.
- Cut into 1-inch cubes, put into the food processor and puree using regular blade
- Serve at once or freeze in a container for 2 hours to firm up
VARIATIONS
- Apricot and Amaretto - freeze 16 oz canned apricots. Process with 2 oz Amaretto
- Pina Colada: Freeze 20oz crushed pineapple. Process with 3TB run and 6oz chilled cream of coconut
- Black Forest Sundae - Freeze 16 oz pitted cherries and process to make sorbet. Firm up in freezer. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream* (*added despite author's personal preferences)
- Peach Frozen Yogurt - Freeze an individual container of peach yogurt, add 8-10 oz canned peaches. Process both together.
- Tomato Sorbet - Freeze 16oz can San Marzano tomatoes. Process with juice of 1 lime and salt and ground pepper to taste. Garnish with fresh basil.
Adapted from NYT
Adapted from NYT
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