Title: Apricot Sorbet
Categories: Fruit
Yield: 4 Serv_1pint

16	oz	Can apricots in heavy syrup; frozen at least 12 hours
2	tb	Amaretto (optional)

Place the can of apricots in hot water for about 1 minute. Remove lid and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out and chop into 1-inch pieces.

Place in the food processor with the amaretto,if using, and process until smooth, about 1 minute. Serve at once, or transfer to a container and place in the freezer. Makes about 1 pint or 4 servings.

Per serving: Calories 95 No fat No cholesterol Sodium 12 mg

NOTE: Bon Appetit columnist Melanie Barnard was commissioned by the Steel Packaging Council to present some new uses for canned food. She came up with a method for making surprisingly fresh-tasting fruit sorbet by freezing unopened cans of fruit, then using a food processor. In less than a minute, the fruit was churned into perfect, softly frozen sorbet, ready to serve.

"I bought every canned fruit in the market and tried them all. The ones in heavy syrup was best. The sweetness and proportion of fruit to syrup were just right. And I didn't have to do a thing."

from Dallas Morning News 7-24-96 typed and posted by teri Chesser 2-97

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