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Bourbon Peach Sorbet
Canned Peaches and Smooth Bourbon |
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1 can (16 ounces) sliced or halved peaches in heavy syrup
2 tablespoons bourbon
SORBET FLAVOR VARIATIONS
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.
1 can (16 ounce) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William
1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut
1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons amaretto
1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca
1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec
1 can (11 ounce) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier
1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice
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Freeze the unopened can of fruit until frozen solid, at least 18 hours. Submerge the unopened can in hot water 1 to 2 minutes.
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.
Serve immediately, or spoon into a bowl, cover and freeze until ready to serve, up to 8 hours.
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
* Daily Value
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Preparation Time: 5 min |
Serves: 3 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
Pennsylvania
United States |
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| This recipe has been viewed 4035 times. |
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