Welcome back to Mini Chef Mondays! Continuing with our rainbow foods theme, this week we made Rainbow Fruit Sorbet! Have you ever wondered the difference between Sorbet and Sherbet? I use the two terms interchangeably but sherbet contains milk or another dairy base and sorbet can be made with any ingredients. Both can be fruit flavored, of course! We used fresh and previously frozen fruits in various colors to make our rainbow themed sorbet.
The first step is the slice and freeze any fresh fruit you are using. If you don’t freeze the fruit ahead of time, the sorbet will be too runny and won’t freeze in the nice rainbow layers. You will basically have a giant block of frozen smoothie, instead of nice creamy sorbet. We sliced bananas and kiwis and froze them on a tray in a single layer. We used already frozen fruits for the rest of the layers.
For the rainbow colors we used:
- Blueberries for the blue/purple
- Kiwi for the green
- Banana for the yellow (in retrospect, pineapple would have made a better yellow layer)
- Mango for the orange (you could also use peaches)
- Strawberries and raspberries mixed for the red
For each layer, blend 1 cup frozen fruit with about 2 tablespoons vanilla yogurt and a splash of juice to help move the blending along. we used apple juice for all the layers, but you can mix it up and use juices that “match” the layer, or even coconut water. Be sure to rinse the blender out between each layer! After each layer is blended, add it to your container and place in the freezer. We did the layers in order and kept the pan in the freezer as we moved on to the next one. When it’s all done, let it harden up a couple of hours before serving.
Scoop and enjoy!
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