Title: Fast Fruit Freezes
Categories: Fruit Dessert Icecream
Yield: 4 Servings

		Enjoy these right away or
		Freeze up to one week. If
		Frozen hard, let
		Desserts soften at room
		Temperature for 10 to 20
		Minutes before serving.

PINA-COLADA ICE ================ Drain one 20-ounce can of juice-packed pineapple chunks. SAve 3/4 cup juice. Spread chunks on baking sheet and freeze until hard. Put chunks, juice and 1/4 cup canned creamed of coconut into blender or food processor. Process until smooth. Makes 2 1/2 cups.

APRICOT SORBET =============== Freeze 1 unopened 16-ounce can syrup-packed apricot halves overnight. To prepare, dip can in warm water, open at both ends and push out block. Cut into chunks and put in blender or food processor. Add 1 Tbsp lemon juice and 2 Tbsp sugar. Process (scraping down sides of blender often) until smooth. Makes 2 cups.

STRAWBERRY-LEMON SLUSH ======================= Put one 6-ounce can frozen pink lemonade and 1 pint (12 oz) hulled strawberries in your blender or food processor. Process until smooth. Crush 30 ice cubes into coarse chunks, add to strawberry mixture and process until smooth. Makes 5 cups.

From the files of Earl Shelsby From: Gail Shipp Date: 07-10-98 (13:14) The Once And Future Legend (1) Cooking

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