Mellow Midori Sherbet Food

MELLOW MIDORI SHERBET

Mellow Midori Sherbet image

Make and share this Mellow Midori Sherbet recipe from Food.com.

Provided by dale7793

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 fluid ounce Midori melon liqueur
1 pint lime sherbet
whipped cream

Steps:

Place Midori and sherbet in blender.
Whirl until smooth.
Pour into parfait glasses and freeze until firm.
At serving time, top with whipped cream and cherry or papaya slice.

MIDORI (LIQUEUR)

Midori (Liqueur) image

Make and share this Midori (Liqueur) recipe from Food.com.

Provided by Poppy

Categories Beverages

Time 15m

Yield 4 cups

Number Of Ingredients 4

Ingredients

2 cups ripe melon, cut into pieces
1/2 lemons or 1/2 lime, sliced and scraped peel of
2 cups vodka
3/4 cup sugar syrup

Steps:

Cut melon in half, remove seeds, and cut into very small pieces.
Place fruit in vodka, steep 1 week.
Strain and squeeze hard, add syrup, age approximately 3 weeks.

Nutrition Facts : Calories 259.6, Sodium 1.5, Carbohydrate 1.4, Fiber 0.6, Protein 0.2

MIDORI LEMONADE

Midori Lemonade image

Make and share this Midori Lemonade recipe from Food.com.

Provided by Charlotte J

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce Midori melon liqueur
carbonated lemon-lime beverage

Steps:

In a collins glass add slices of lemons, limes ice and Midori.
Top with Lemon-lime flavored carbonated soft drink.
Serve.

Nutrition Facts :

RAINBOW SHERBET CAKE

Rainbow Sherbet Cake image

A colorful, light, and tasty dessert! I've made this for parties a few times, and the response from the party folks has been very positive! :)

Provided by Julesong

Categories Frozen Desserts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 9 inch angel food cake
1 pint Orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Slice angel food cake crosswise to make four layers.
Wash and dry the angel food cake pan, then line it with wax paper.
Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
Repeat with remaining cake layers and lime and orange sherbets.
Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
Serve and enjoy!
You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.

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