Rainbow Daiquiri Sorbet Recipe

Posted by
Rate It!
Rainbow Daiquiri Sorbet
Add your photo!
Ingredients
11
Count
Nutrition
325
Calories
Comments Print recipe

Ingredients:

  • 1 1/4 cups water
  • 1/2 cup plus 1 tbsp sugar
  • 7 tbsp light (clear ) rum
  • 1 1/4 cups water
  • 3/4 cup sugar
  • 7 tbsp light (clear ) rum
  • 8 hollowed-out mango halves (for serving; optional)
  • fresh mango slices

Directions:

  1. FOR BOYSENBERRY SORBET: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
  2. Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
  3. FOR MANGO SORBET: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
  4. Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
  5. Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.
  6. Note: If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix an additional 1 cup water into each sorbet mixture. Freeze separately until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of each granita to form crystals. Scoop boysenberry and mango crystals alternately by 1/4 cupfuls into frozen mango halves or glasses and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 324.58 Kcal (1359 kJ)
Calories from fat 214.2 Kcal
% Daily Value*
Total Fat 23.8g 37%
Sodium 2.6mg 0%
Potassium 115.55mg 2%
Total Carbs 28.9g 10%
Sugars 26.46g 106%
Dietary Fiber 2.48g 10%
Protein 0.74g 1%
Vitamin C 15.8mg 26%
Iron 0.3mg 2%
Calcium 21mg 2%
Amount Per 100 g
Calories 170.06 Kcal (712 kJ)
Calories from fat 112.23 Kcal
% Daily Value*
Total Fat 12.47g 37%
Sodium 1.36mg 0%
Potassium 60.54mg 2%
Total Carbs 15.14g 10%
Sugars 13.86g 106%
Dietary Fiber 1.3g 10%
Protein 0.39g 1%
Vitamin C 8.3mg 26%
Iron 0.2mg 2%
Calcium 11mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top