Tropical Rainbow Sherbet
A cool and refreshing frozen treat infused with the tropical taste of pineapple and mangoes.
Ingredients
- 2 cups heavy whipping cream
- 14 oz condensed milk
- 1 cup raspberry
- 2 tbsp water
- 2 cups mango diced
- 1 cup crushed pineapple strained
Instructions
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In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
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Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
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In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
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Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
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Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
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Add pineapple to the third bowl of cream.
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Mix each flavor until uniform in color.
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Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
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Freeze until solid, about 3-4 hours.