Posted on by Cary Gersh

Sorbet

Basic Fruit Sorbet
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0 calories
0 g
0 g
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0 g
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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
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 oz can of fruit, preferably in heavy syrup
Instructions
  1. Place can in freezer for at least 12 hours
  2. Remove from freezer, briefly dip in hot water, then remove top. Pour any juices in to food processor
  3. Remove bottom of can and push the fruit on to cutting board.
  4. Cut into 1-inch cubes, put into the food processor and puree using regular blade
  5. Serve at once or freeze in a container for 2 hours to firm up
VARIATIONS
  1. Apricot and Amaretto - freeze 16 oz canned apricots. Process with 2 oz Amaretto
  2. Pina Colada: Freeze 20oz crushed pineapple. Process with 3TB run and 6oz chilled cream of coconut
  3. 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)
  4. Peach Frozen Yogurt - Freeze an individual container of peach yogurt, add 8-10 oz canned peaches. Process both together.
  5. 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
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Adapted from NYT
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