Try this Fruit Sorbets, Easy Procedure From Canned Fruits recipe, or contribute your own.
Suggest a better descriptionPlace the fruit (and, optionally, yogurt) in the freezer for at least twelve hours. After removing from the freezer, place the container(s) in hot water for about 1 minute. Remove the lid(s) and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pieces. Place in a food processor and add any liqueurs, liquors, herbs, or spices that you desire. Process until smooth, about 1-2 minutes. Serve at once, or transfer to a container and place in the freezer. "Although fruits in heavy syrup are preferable, those in light syrup or packed in their own juices like pineapple and grapefruit can be used. But the final texture will be icier, more like a granita. The canned-fruit sorbet can be firmed in the freezer but remains scoopable even after an overnight sojourn. Canned figs and apricots are Bernards favorites. " Posted to Digest eat-lf.v096.n128 Date: Tue, 20 Aug 1996 16:21:39 -0400 From: "Ellen C."
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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