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Instant Sorbet

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Instant Sorbet

Cuisine:World

Course:Dessert

10m prep 0s cook 10m ready

A quick and easy sorbet made by pureeing canned fruit in heavy syrup, freezing, and blending until creamy. No ice cream maker needed, and it can be layered for a colorful dessert.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 15- to 16-ounce can fruit in heavy syrup, undrained
  • (2 to 3 teaspoons liqueur)
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 15- to 16-ounce can fruit in heavy syrup, undrained
  • (2 to 3 teaspoons liqueur)
  • 1 (Whipped Cream)

Let's Cook

  1. Step 1.

    Puree in a food processor or blender: One 15- to 16-ounce can fruit in heavy syrup, undrained

  2. Step 2.

    Pour the puree into a zip-top freezer bag and freeze flat overnight. Repeat with as many different fruits as desired. When ready to serve, remove the fruit from the bag, cut into pieces, and place in the food processor. Add, if desired: (2 to 3 teaspoons liqueur)

  3. Step 3.

    Pulse until the mixture is almost smooth—some chunks of frozen fruit should remain. Scrape down the sides once or twice. Repeat with each frozen puree. Layer the fruit sorbets in clear parfait glasses or wineglasses. If desired, top with: (Whipped Cream)

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