Peach Sorbet from Canned Peaches
Who knew that an ordinary can of peaches in heavy syrup would make the best Peach Sorbet in just 10 minutes? Published in June 2020 the New York Times cooking section, the recipe was created in 1996 by Melanie Bernard from Bon Appetit magazine who was tasked with finding new uses for canned food. The recipe has made a resurgence during the pandemic. John improved it by adding vanilla ice cream and peach schnapps before freezing. M’m M’m good!
Basic Canned Fruit Sorbet
Time 10 minutes plus 12 hours or overnight freezing and 2 hours optional refreezing
Yield About 1 pint
Ingredient A 16-ounce can of fruit, preferably in heavy syrup
- Place can of fruit in freezer for about 12 hours or longer.
- Remove can from freezer, briefly dip in hot water, then remove the top. Pour any juices into a food processor. Remove the bottom of the can, slide out the block of fruit and chop it in 1-inch pieces. Add to food processor. Using the regular blade process until uniformly puréed.
- Serve at once or transfer to a container and freeze for about 2 hours to firm up.
Apricot and Amaretto Sorbet Freeze 16 ounces canned apricots. Process with 2 tablespoons Amaretto. Yield: 1 pint.
Piña Colada Sorbet Freeze 20 ounces of crushed pineapple. Process with 3 tablespoons rum and 6 tablespoons chilled cream of coconut. Yield: 1 ½ pints
Black Forest Sundae Freeze 16 ounces pitted Bing cherries and process to make sorbet. Place in the freezer to firm up. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream. Yield: 4 servings.
Peach Frozen Yogurt Freeze an individual container of peach yogurt, around six ounces, and 8 to 10 ounces canned peaches. Process both together. Yield: About 1 pint.
Tomato Sorbet Freeze a 16-ounce can whole or chopped San Marzano tomatoes. Process with the juice of 1 lime and salt and ground black pepper to taste. Garnish each serving with a sprig of fresh basil. Yield: 1 pint.