I found this on the Net, and have not personally sampled it, Calvin, but it might be a starting point for your recipe.

SORBET FLAVOR VARIATIONS

Select form the following combinations to create other flavors of fruit sorbets. Each 15- to 17-ounce can of fruit makes 1-1/2 to 1-3/4 cups of sorbet. Liqueurs and liquors can be omitted, if you wish.

1 can (16 oz.) sliced or halved pears in heavy syrup, plus 2 tbsps Poirc William

1 can (20 oz.) crushed pineapple in heavy syrup, plus 3 tbsps dark rum and 2 tbsps canned cream of coconut

1 can (17 oz.) plums in heavy syrup, plus 4 tbsps creme de cassis and 1/4 tsp cinnamon. (Plums must be opened and pitted, then returned to can or another container before freezing.)

1 can (17 oz.) figs in heavy syrup, plus 2 tbsps Marsala or Sambuca

1 can (16 oz.) grapefruit sections in heavy or light syrup, plus 2 tbsps dark rum or Triple Sec

1 can (11 oz.) mandarin oranges in heavy or light syrup, plus 2 tbsps Grand Marnier

1 can (15 oz.) blueberries in heavy syrup, plus 2 tbsps creme de cassis or white creme de menthe and 1 tbsp lemon juice

I believe these recipes originated on "Good Morning, America" (which I do not watch) and were posted by a canning concern.
Good Luck!