Citrus Berry Sherbet Food

BERRY SHERBET SURPRISE

Steps:

• Puree the frozen berries, sugar, & juice in a blender.
• Dish the sherbet into bowls then pour the berry mix on top.
• Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.

BERRY SHERBET

Steps:

• Puree all ingredients using a food processor or blender until smooth.
• Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.

CITRUS SHERBET

Steps:

• In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
• Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

FRUIT SHERBET

Steps:

• In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

CITRUS SHERBET TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
• Remove cake from pan; split horizontally into three layers. Place bottom layer on a serving plate; spread with orange sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.