Jeweled Sherbet Mold Recipe
Jeweled Sherbet Mold Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Besides being a colorful addition to any holiday buffet, this dessert keeps well and is deliciously different.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 pint lime sherbet, softened
  • 1 pint lemon sherbet, softened
  • 1 can crushed pineapple, drained
  • 1/3 cup chopped mixed candied fruit
  • 1/4 teaspoon rum extract, optional
  • Whipped cream and maraschino cherries, optional

Directions

Line a 1-1/2-qt. metal or glass bowl with plastic wrap or foil. Pack lime sherbet onto the bottom of the bowl; smooth top. Freeze for 15 minutes.
In another bowl, combine lemon sherbet, pineapple, candied fruit and extract if desired. Spoon over lime sherbet; smooth top. Cover and freeze for 2 hours or until firm.
Remove from the freezer 15 minutes before serving. Uncover and invert on a round serving platter. Remove bowl and plastic wrap; smooth sides. Garnish with whipped cream and cherries if desired. Yield: 12-14 servings.
Originally published as Jeweled Sherbet Mold in Country Woman Christmas Annual 2003, p49

Nutritional Facts

1/2 cup: 85 calories, 1g fat (0 saturated fat), 3mg cholesterol, 25mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 1 pint lime sherbet, softened
  • 1 pint lemon sherbet, softened
  • 1 can crushed pineapple, drained
  • 1/3 cup chopped mixed candied fruit
  • 1/4 teaspoon rum extract, optional
  • Whipped cream and maraschino cherries, optional
  1. Line a 1-1/2-qt. metal or glass bowl with plastic wrap or foil. Pack lime sherbet onto the bottom of the bowl; smooth top. Freeze for 15 minutes.
  2. In another bowl, combine lemon sherbet, pineapple, candied fruit and extract if desired. Spoon over lime sherbet; smooth top. Cover and freeze for 2 hours or until firm.
  3. Remove from the freezer 15 minutes before serving. Uncover and invert on a round serving platter. Remove bowl and plastic wrap; smooth sides. Garnish with whipped cream and cherries if desired. Yield: 12-14 servings.
Originally published as Jeweled Sherbet Mold in Country Woman Christmas Annual 2003, p49

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