Wednesday, 4 September 2013

Rainbow sorbet



Long time no see! Been really busy here the last weeks and when the heat of summer hit us we spent more time in the park or in the garden than in front of our beloved computer. But I am catching up with some foodie posts and here is the first one. How about freezing a rainbow?
This dessert will definitely brighten everyones mood and it's great for a kids birthday party. Or do an adult version and add a hint of booze and make cocktail flavour layers. If life gives you lemons, crack open the gin! Just go easy on the alcohol as it will prevent the sorbet from freezing through and layering will be more difficult.
In the kid friendly version I made I have left out the sugar and just layered fruit purée. Still quite sweet if you make sure the fruit is ripe and juicy. Older kids may want it a bit sweeter so add caster sugar or agave syrup to taste. So the layers are as following:

strawberry and watermelon
mango
banana and pineapple
kiwi and pear
blackberry and vanilla


RAINBOW SORBET

Place your baking tin or other suitable dish, ideally metal, in the freezer for a few minutes. Blend the fruit with a blender or a food processor. Add the desired amount of sugar and/or spices and/or booze. Spread the first layer of fruit purée evenly in your chilled tin and put back in the freezer to chill and set. This may take several hours. Purée the next layer of fruit once the first layer is frozen solid and spread the next sorbet mix on top and so on. When you want to serve it it may take a while to defrost so you can cut it, there for make sure you take it out of the freezer some time before serving.




1 comment:

A Cake Like You said...

Hi!! The sorbet is only blended fruit and sugar? Thanks!!