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May 1998 Issue
Simple Sorbet
by Ronda L. Halpin
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This is probably the neatest quick dessert I've ever made. In fact, I like it so much that if you were to visit my freezer, you'd see a couple of cans of fruit nestled among the other items at all times!

Sorbet is becoming a very popular frozen treat, but it is still often more expensive than many other options. My solution is to avoid the extra cost by doing a little of the work myself. Now I've managed to reduce the cost of my sorbet to what I pay for a can of fruit! You can still enjoy the delicious, fat free taste of sorbet without breaking the bank.

Make sure you use fruit in heavy syrup. If you don't, you might have a hard time getting your sorbet fluffy in the blender. This mixture is also a great way to make refreshing summer drinks and margaritas! Enjoy and don't forget the sunscreen!

 

Simple Sorbet

  • 1 can of your favorite fruit in heavy syrup
Place the can of fruit in the freezer. Allow it to freeze for at least 8 hours. Using a can opener, carefully open the can and empty contents into a blender. Blend the mixture at a medium speed until it has a fluffy consistency. Serve in small bowls immediately.

You can mix and match by blending two different types of fruit. They can both be canned or you can blend some frozen canned fruit and some fresh fruit. For example: peach and pineapple, blueberry and strawberry, or banana and pear.

  • Yields: 2 servings
  • Preparation Time: 5 minutes, plus freezing time
 



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