Instructions: Place the fruit (and, optionally, yogurt) in the freezer for at least twelve hours. After removing from the freezer, place the container(s) in hot water for about 1 minute. Remove the lid(s) 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 a food processor and add any liqueurs, liquors, herbs, or spices that you desire. Process until smooth, about 1-2 minutes.

Serve at once, or transfer to a container and place in the freezer.

"Although fruits in heavy syrup are preferable, those in light syrup or packed in their own juices like pineapple and grapefruit can be used. But the final texture will be icier, more like a granita. The canned-fruit sorbet can be firmed in the freezer but remains scoopable even after an overnight sojourn.

Canned figs and apricots are Bernards favorites. "

See recipes: Apricot Sorbet, Blackberry Sorbet, Pina Colada Sorbet, and Peach Yogurt, Frozen

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