Place unopened can in the freezor for at least 12 hour or until frozen solid. (It can be left frozen for several months). Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer contents to a food processor, using a kitchen knife to cut it into several chunks.
Add lemon juice and liqueur. Process, pulsing on and off until smooth. Serve immediately in glasses or scoop the sorbet into balls and refreeze for up to 8 hours before serving.
OTHER CANNED VARIATIONS.
Apricots with Amaretto.
Figs with marsala or Sambuca.
Pears with Poire Williams or green creme de menthe.
Peaches with Bourbon.
Plums (remove pits) with Creme de Cassis.
Crushed Pineapple with Dark Rum (and 2 tablespoons canned cream of coconut for a pina colada).