Sherbets In A Jiffy
|For pear sherbet|
|Pears in grape juice||1 Can (10 oz)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Pear eau de vie||15 Milliliter|
|For orange peach sherbet:|
|Peaches in grape juice||1 Can (10 oz)|
|Orange liqueur/Peach liqueur||15 Milliliter (1 Tablespoon)|
|Finely grated orange rind||1⁄2 Teaspoon|
|For apricot sherbet:|
|Apricot in syrup||1 Can (10 oz)|
|Apricot brandy||25 Milliliter (2 Tablespoon)|
For all sherbet flavors, drain fruit, reserving juice.
In food processor, blender or food mill, puree fruit, using some of the reserved juice to make pureeing easier if necessary.
Blend in reserved juice and remaining ingredients for each sherbet.
Taste and adjust flavoring if necessary.
Transfer puree to 9 inch square (2.5 L) cake pan and freeze until completely set, about 1 hour.
Break into chunks and process in food processor or blender or beat in chilled bowl with electric mixer until smooth and firm.
Serve immediately in chilled stemmed glasses or return to freezer and serve within 1 week.