Tropical Sorbet Loaf – a delicious recipe with raspberry sorbet, mango, Coconut sorbet, orange, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray 9-inch by 5-inch loaf pan with nonstick cooking spray.
2
Line pan with plastic wrap.
3
Using 2-inch (1/4 cup) ice cream scoop, arrange 8 alternating scoops of sorbet (2 scoops of each sorbet) in 1 layer in pan.
4
Place plastic wrap on sorbet scoops and press mixture down to flatten and eliminate air pockets; remove plastic wrap.
5
Repeat to make 2 more layers, alternating sorbets within each layer and from layer to layer, and making sure to press mixture down each time.
6
Cover and freeze until firm, at least 6 hours.
7
To serve, uncover pan and invert onto platter.
8
Wrap towels dampened with warm water on bottom and sides of pan for about 20 seconds to slightly soften sorbet.
9
Remove pan and plastic wrap.
10
Garnish loaf with coconut, raspberries, and mint.
35
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pt. raspberry sorbet or strawberry sorbet, 1 pt. mango or passion fruit sorbet, 1 pt. Coconut sorbet, 1 pt. orange or peach sorbet, and more.
Yes, Tropical Sorbet Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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