Patriotic Layered Sorbet

By Kathy C.

Keep the red, white and blue theme going this summer with this flag-inspired summer sweet that layers a variety of fruit sorbets.
This sorbet is sure to impress your guests, but it’s deceptively simple to make. As an added bonus, it’s naturally dairy-free, so it’s a great option for those with allergies. Experiment with your garnishes – try a sliced strawberry, a spoonful of coconut or a blackberry or two.
- See more at: http://fredmeyer.inspiredgathering.com/recipes/patriotic-ombre-sorbet#sthash.LT0Szypp.dpuf

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1/4 cup light coconut milk
• 3 cups frozen blueberries
• 3 cups frozen raspberries
• 2 lemons, juiced
• 1 Tbsp. lemon zest
• 1 1/2 tsp. salt

Details

Servings 8
Adapted from fredmeyer.inspiredgathering.com

Preparation

Step 1

Pour the lemon juice into an ice cube tray and freeze for at least 4 hours or until it's frozen solid.

Heat the water, 1 cup of sugar and 1½ teaspoons of salt in a small saucepan over low heat until the sugar dissolves, about 2-3 minutes. 

Heat the coconut milk and the remaining sugar and salt in a separate small saucepan over low heat until dissolved, about 2-3 minutes. 

Set both mixtures aside to cool for 30 minutes, then pour them into separate airtight containers and allow them to chill in the refrigerator for at least 3 hours.

Combine the frozen blueberries and half of the water-sugar-salt mixture in a blender. Blend until smooth. Portion the sorbet evenly into 8 small Mason jars and place in the freezer for 5 minutes.

Blend the frozen lemon juice and lemon zest with the coconut milk, sugar and salt mixture in a clean blender until smooth. Remove the Mason jars from the freezer and layer the lemon-coconut mixture over the blueberry sorbet in each jar. Place them in the freezer for 5 additional minutes.

Mix the raspberries and the remainder of the water, sugar and salt mixture in a cleaned blender. Blend until smooth. Remove the Mason jars from the freezer and layer the raspberry sorbet over the lemon-coconut layer. Place the Mason jars in the freezer for 5 minutes, then serve immediately. Freeze any leftovers.