Bourbon Peach Sorbet
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
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
Pairs Well With
Whirl sweet, canned peaches and smooth bourbon together to create this frozen, Southern cocktail to cool your taste buds. Blended to perfection, this sorbet is the perfect complement to any Cajun dish (and a deliciously easy way to fit more fruit in).