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Recipe by Nitra Ladies Auxiliary

Rainbow Sorbet (Large Yield)

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Rainbow Sorbet (Large Yield)
Parve Parve
Medium Medium
60 Servings
Allergens

No Allergens specified

3 Hours
Diets
- Vegetarian - Pescatarian

A light and elegant frozen dessert for your special celebration. This recipe yields many servings.

Ingredients

Lemon Layer

  • 4 cups pineapple juice

  • 4 cups orange juice

Mango Layer

  • 4 cups mango nectar

  • 4 cups orange juice

Raspberry Layer

Directions

Prepare the Sorbet

1.

Dissolve lemon jello and sugar in boiling water. Add juices. Place bowl into freezer.

2.

Repeat for the other two layers, freezing each bowl separately.

3.

When the first mixture is semi-frozen, blend it and pour into five 10-inch bundt pans. Freeze for 30 to 60 minutes. Repeat procedure for other two layers, pouring atop the first layer in the bundt pans.

Notes:

May also be prepared in mini bunt pans for individual servings. To remove sorbet from pans, place directly under hot tap water for one minute until sorbet loosens. Remove from pans and freeze immediately to preserve shape.

Credits

Photography and Styling by Peri Photography

Recipe tags

color frozen treats fruit juice fruity desserts jello large yield layered desserts sheva brachos sheva brachot simcha sorbet special occasions
Rainbow Sorbet (Large Yield)

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