Name: Frozen Fruit Sorbet
Ingredients: 1 cn Fruit

Christ is to be answerable for all those that are given to Him, at the last day, and therefore we need not doubt but that He will certainly employ all the power of His Godhead to secure and save all those that He must be accountable for. Christ’s charge and care of these that are given to Him, extends even to the very day of their resurrection, that He may not so much as lose their dust, but gather it together again, and raise it up in glory to be a proof of His fidelity; for, saith He, “I shall lose nothing, but raise it up again at the last day.”

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Fruits		Digest, July, Dessert, Fatfree	1	Servings

INGREDIENTS

Fruit

INSTRUCTIONS

Hi, Patti and all!  Yes, I am the original poster of the "frozen fruit in a
can" sorbet.  (For those of you newbies who missed it:  Take a can of fruit
in its juice [peaches, pineapple, etc.], freeze it, open can and dump or
push* contents into food processor and process til smooth. That's it!)
Since Patti brought up the can freezing question again: aluminum drink cans
and steel fruit cans are not the same! The drink cans are made of light,
flimsy aluminum with a pre-planned weak spot - the opening. (I bet that's
where yours burst, Patti. That's where mine always have!) Steel fruit cans
are much sturdier and I'VE never had one burst in the freezer. YMMV.
:-)
*open both ends of can and use one end as a plunger to push out the
contents.
From:  Lisa <[email protected]>. Fatfree Digest [Volume 9
Issue 26] July 17, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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