Rainbow Sorbet added to My Recipes successfully.
Category
Desserts
Servings
60
Prep Time
30 minutes
A light and elegant frozen dessert for your special celebration. This recipe yields many servings.
Credits
Photography and Styling by Peri Photography
Author:Nitra Ladies Auxiliary
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Ingredients
4 cups boiling water
4 packages lemon jello
4 cups Heaven & Earth Pineapple Juice
4 cups orange juice
1 cup sugar
4 cups boiling water
4 packages orange jello
1 cup sugar
4 cups mango nectar
4 cups orange juice
4 cups boiling water
4 packages Gefen Raspberry Jel Dessert
1 cup sugar
4 cups Kedem Grape Juice
4 cups orange juice
Lemon Layer
Mango Layer
Raspberry Layer
Directions
Dissolve lemon jello and sugar in boiling water. Add juices. Place bowl into freezer.
Repeat for the other two layers, freezing each bowl separately.
When the first mixture is semi-frozen, blend it and pour into five 10-inch bundt pans. Freeze for 30 to 60 minutes. Repeat procedure for other two layers, pouring atop the first layer in the bundt pans.
Recipe Note
Note:
May also be prepared in mini bundt pans for individual servings. To remove sorbet from pans, place directly under hot tap water for one minute until sorbet loosens. Remove from pans and freeze immediately to preserve shape.
This recipe provided with permission from kosher.com.
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