Instructions: Place all ingredients into a blender. Blend at high speed for 30 seconds.

Put glass blender jar with lid in the freezer, preferably on the bottom shelf, for 3 hours.

Remove from freezer, scrape down sides with a spatula & blend at slow speed for 30 seconds. Put blender back in freezer for 2 more hours.

Remove from freezer, scrape down sides with a spatula & blend at slow speed for 30 seconds. Put blender back in freezer for 1 more hour.

Scoop into a freezer storage container or serving bowls.

Note:
Since alcohol doesnt freeze well, make sure you keep the sherbet stored in the freezer until the moment before serving. Serve in chilled bowls. It melts quickly.

Mocha Kahlua Sherbet:
Substitute 2/3 cup Kahlua & 2 tablespoons instant coffee granules for the Amaretto & almond extract. Mocha Kahlua Sherbet compliments any chocolate dessert.

Lemon Jack Sherbet:
Substitute 2/3 cup Yukon Jack & 2 tablespoons lemon juice for the Amaretto & almond extract.

Spiced Rum Sherbet:
Substitute 2/3 cup dark rum, 1 cup brown sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon & 1/4 teaspoon ground cloves for the Amaretto, sugar & almond extract.

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