A Quick Sorbet

With the weather heating up, there's nothing like a cooling simple sorbet .Everyone thinks it's a hard make but a recipe in the Sunday Home section of the New York Times. I thought I'd try it. It's simple ,.Just freeze a can of fruit and then puree.

Well, it was simple in theory. I put a can of peaches in the fridge. The recipe calls for fruit in heavy syrup, but that would be too sweet and I had this.

I left the DelMonte peaches overnight. First thing, never freeze the fruit in the can that  it came in.

It was a block of fruity ice which was impossible to get out of the can. I put it under hot tap water to loosen it. That didn't work, so I got both my paring and slicing  Farberware knives out to break it into chunks.

Once it was all out it needs to be pureed.I used my immersion blender for it and voila - sorbet!!

It was creamy, cool and fruity, a lovely delicious end to dinner. I would definitely make this again, maybe with pears and fruit salad.I also would put the fruit into a container. first. It was a job hacking it to pieces in the can. 

This quick fruit sorbet is the perfect cure for a hot steamy summer's day. Try it  with one kind of frozen fruit or two for a treat. It's a light alternative to ice cream.