THE VIRGINIAN-PILOT 
              Copyright (c) 1996, Landmark Communications, Inc.

DATE: Wednesday, July 10, 1996              TAG: 9607060163
SECTION: FLAVOR                  PAGE: F1   EDITION: FINAL 
SOURCE: Ruth Fantasia

                                            LENGTH:   23 lines

HERE'S AN EASY WAY TO MAKE YOUR OWN SORBET

Sorbet in 10 minutes?

The recipe, developed by cookbook author Melanie Barnard, is reported to have been the talk of the International Association of Culinary Professionals Convention in Philadelphia recently.

It's a simple process, freeze a can of fruit and puree it in a food processor with a little liquor. Viola! Sorbet.

Though the puree part only takes a few minutes, freezing the fruit takes about 18 hours. Place a few cans of fruit in the freezer so they're ready when you are, suggests the Steel Packaging Council, which is promoting the method.

Any fruit will do but those packed in heavy syrup make smoother textured sorbets, says the council. Also, if the fruit contains seeds, you'll need to open the can and pit the fruit before before freezing. ILLUSTRATION: Color photo by CNB