Bourbon Peach Sorbet

DIRECTIONS

• 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.
• "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 creme de cassis or white creme de menthe and 1 tablespoon lemon juice.
• 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.