1 can (16 oz) 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 oz) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William
1 can (20 oz) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut
1 can (16 oz) apricot halves in heavy syrup, plus 2 tablespoons amaretto
1 can (17 oz) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca
1 can (16 oz) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec
1 can (11 oz) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier
1 can (15 oz) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice
Servings: 3

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.

Submitted by: Canned Food Alliance