RAINBOW DAIQUIRI SORBET
Categories Berry Fruit Dessert Low Sodium Frozen Dessert Mango Summer Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- FOR BOYSENBERRY SORBET:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
- Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
- FOR MANGO SORBET:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
- Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
- Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love