Rainbow Sorbets

By The Canadian Living Test Kitchen

Tested till perfect

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Rainbow Sorbets

This recipe makes 20 servings

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  • Portion size: 18 to 20

Here's the perfect refresher for showers, family gatherings and parties.

Ingredients

  • 3-1/2 cups 3-1/2cupsgranulated sugar
  • 3 cups 3cupspacked fresh raspberryfresh raspberries
  • 6 6kiwi fruit
  • 1/3 cup 1/3cuplime juice
  • 1 1ripe mangomangoes
  • 1/4 cup 1/4cuplemon juice

Preparation

In saucepan, bring sugar and 3 cups (750 mL) water to boil, stirring; reduce heat and simmer for 1 minute. Remove from heat. Transfer 2 cups (500 mL) to food processor. Add raspberries; pur?until smooth. Pass through fine sieve to remove seeds. Freeze in ice-cream machine according to manufacturer's instructions until firm, about 20 to 30 minutes. Transfer to airtight freezer container. Freeze container for about 2 hours or until firm.

Meanwhile, peel and core kiwifruits. Pur?with 1-1/2 cups (375 mL) of the remaining sugar syrup and lime juice until smooth. Pass though sieve. Repeat freezing in ice-cream machine as for raspberry sorbet. Freeze in separate airtight container.

Meanwhile, peel and pit mango. Pur?with remaining sugar syrup and lemon juice until smooth. Pass through fine sieve. Repeat freezing in ice-cream machine as for kiwi. Freeze in separate airtight container.

To serve, scoop sorbet into balls.

Additional information :

Tip: If you don't have an ice cream machine, pour pur? mixtures into separate shallow metal pans; freeze for 3 to 4 hours or until almost firm. Break into chunks and transfer to food processor, 1 flavour at a time; pur?until smooth. Transfer to separate airtight freezer containers. Freeze containers for about 2 hours or until firm.

Source : © CanadianLiving.com

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