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Rainbow of Sorbets


  1. Freeze unopened can of fruit until frozen solid, at least 18 hours.
  2. Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into food processor bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-inch slices, then cut into chunks and add to processor bowl. Process, pulsing on and off, until smooth. Add remaining ingredients and process just to blend thoroughly.
  3. Serve immediately or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.


  • 1 (16 ounce) can sliced or halved pears in heavy syrup; 2 tablespoons Poire William liqueur
  • 1 (16 ounce) can sliced or halved peaches in heavy syrup; 2 tablespoons bourbon
  • 1 (20 ounce) can crushed pineapple in heavy syrup; 3 tablespoons dark rum
  • 2 tablespoons canned cream of coconut; 1 (16 ounce) can apricot halves in heavy syrup
  • 2 tablespoons amaretto; 1 (17 ounce) can plums in heavy syrup - Plums must be opened and pitted, then returned to can or put into another container before freezing.
  • 4 tablespoons creme de cassis; 1/4 teaspoon cinnamon
  • 1 (17 ounce) can figs in heavy syrup; 2 tablespoons Marsala or sambuca
  • 1 (16 ounce) can grapefruit sections in heavy or light syrup; 2 tablespoons dark rum or triple sec
  • 1 (11 ounce) can Mandarin oranges in heavy or light syrup; 2 tablespoons Grand Marnier
  • 1 (15 ounce) can blueberries in heavy syrup; 2 tablespoons creme de Cassis or white creme de menthe; 1 tablespoon lemon juice

Most recipes make about 1 1/2 to 1 3/4 cups sorbet.

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