Frozen Canned Fruit Recipe

Instructions

1. Canned fruit, if not too sweet, can be emptied directly from the can into the pan of the refrigerator and left 1 to 2 hours or until syrup is mushy.
2. Serve before the fruit becomes frozen, in glasses with whipped cream, or in slices on lettuce leaves with salad dressing.
3. If syrup is very sweet it should be diluted with water, as syrup, if it is too sweet, will not freeze.
4. The fruit juice may be stirred once or twice while freezing in order to freeze evenly.
5. Fruit may be left in large pieces or cut in slices, or be mashed, as preferred.
6. Pineapple, peaches, pears, apricots and berries are all delicious used in this way.