Rainbow of Sorbets

Instructions

1. 1

   Freeze unopened can of fruit until frozen solid, at least 18 hours.

2. 2

   Submerge unopened can in hot water 1 to 2 minutes.

3. 3

   Open can and pour syrup into food processor bowl.

4. 4

   Remove other end of can and turn fruit out onto cutting surface.

5. 5

   Cut into 1-inch slices, then cut into chunks and add to processor bowl.

6. 6

   Process, pulsing on and off, until smooth.

7. 7

   Add remaining ingredients and process just to blend thoroughly.

8. 8

   Serve immediately or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.

9. 9

   Combinations 1 (16 ounce) can sliced or halved pears in heavy syrup 2 tablespoons Poire William liqueur 1 (16 ounce) can sliced or halved peaches in heavy syrup 2 tablespoons bourbon 1 (20 ounce) can crushed pineapple in heavy syrup 3 tablespoons dark rum 2 tablespoons canned cream of coconut 1 (16 ounce) can apricot halves in heavy syrup 2 tablespoons amaretto 1 (17 ounce) can plums in heavy syrup 4 tablespoons creme de cassis 1/4 teaspoon cinnamon NOTE: Plums must be opened and pitted, then returned to can or put into another container before freezing. 1 (17 ounce) can figs in heavy syrup 2 tablespoons Marsala or sambuca 1 (16 ounce) can grapefruit sections in heavy or light syrup 2 tablespoons dark rum or triple sec 1 (11 ounce) can Mandarin oranges in heavy or light syrup 2 tablespoons Grand Marnier 1 (15 ounce) can blueberries in heavy syrup 2 tablespoons creme de Cassis or white creme de menthe 1 tablespoon lemon juice Most recipes make about 1 1/2 to 1 3/4 cups sorbet.