TROPICAL RAINBOW SHERBET RECIPE BY TASTY
Here's what you need: heavy whipping cream, condensed milk, raspberry, water, mango, crushed pineapple
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
- Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
- In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
- Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
- Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
- Add pineapple to the third bowl of cream.
- Mix each flavor until uniform in color.
- Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
- Freeze until solid, about 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 43 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 41 grams
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
BOOZY RAINBOW SHERBET PUNCH RECIPE BY TASTY
Here's what you need: rainbow sherbet, strawberry, blueberry, lemon, raspberry, grapefruit, lemon-lime soda, champagne, pink lemonade
Provided by Katie Aubin
Categories Drinks
Yield 12 servings
Number Of Ingredients 9
Steps:
- Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
- In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
- Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
- Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
- Enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 42 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, Sugar 34 grams
BOOZY BUBBLY SHERBET PUNCH RECIPE BY TASTY
Here's what you need: rainbow sherbet, fresh raspberry, fruit punch concentrate, pink lemonade concentrate, vodka, ginger ale, champagne, fresh mint
Provided by Tasty
Categories Drinks
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using cupcake liners in a muffin tin, fill each with four to five raspberries.
- Top with a scoop of rainbow sherbet. Freeze until ready to serve (best if frozen for at least two hours).
- In a large pitcher, mix together the juice concentrates, raspberries, and vodka.
- Just before serving, mix in the ginger ale.
- Remove a sherbet scoop from the cupcake liner and place in a large mug.
- Fill halfway with punch.
- Finish with champagne. Garnish with fresh mint.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 53 grams
LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
SHERBET RAINBOW
Seeing a beautiful rainbow after a storm is always a thrill, and my brother was delighted with his colorful sherbet dessert. Served along with the birthday cake, it put a refreshing finishing touch on the climate-conscious menu. -Ndara Pike, Tempe, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.
Nutrition Facts :
RAINBOW SHERBET CAKE
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
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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