Frozen Sorbet Fruit Slice: A Rainbow of Pure Fruit Flavor
A vibrant, healthy, and refreshing summer treat that transforms pure fruit into a stunning layered dessert. This sugar-free and vegan dessert highlights pure fruit flavors in a visually stunning "rainbow" slice that's perfect for hot summer days.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Blender
Ingredients
Strawberry Layer
- 2 cups fresh strawberries hulled
- 1 tbsp fresh lemon juice
- 1 tbsp coconut cream optional, for creaminess
Mango Layer
- 2 cups fresh mango chunks
- 1 tbsp fresh lime juice
Kiwi Layer
- 2 cups kiwi peeled and chopped
- 1 tbsp fresh lime juice
- fresh mint leaves small handful, optional
Blueberry Layer
- 2 cups fresh blueberries
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Coconut Layer
- 1 can full-fat coconut milk 13.5 oz, chilled overnight
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional
Instructions
- Line a standard 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Pro tip: Lightly spray the pan first so the parchment adheres better.
- For the strawberry layer: Blend the strawberries and lemon juice until smooth (about 30-45 seconds on high). Add the optional tablespoon of coconut cream if you prefer a creamier texture. Pour this mixture into your prepared pan, creating an even layer approximately ½-inch thick. Freeze for 45-60 minutes until just firm.
- For the mango layer: Blend mango chunks with lime juice until silky smooth. Once the strawberry layer is firm to the touch, pour the mango mixture on top, creating your second ½-inch layer. Return to the freezer for another 45-60 minutes.
- For the kiwi layer: Blend the kiwi, lime juice, and optional mint until smooth. Pour over the set mango layer and return to the freezer for 45-60 minutes.
- For the blueberry layer: Blend blueberries, lemon juice, and vanilla until smooth. Pour over the set kiwi layer and freeze for 45-60 minutes.
- For the coconut layer: Open the chilled coconut milk and scoop out the solid cream (save the water for smoothies). Blend the cream with vanilla and optional maple syrup until smooth and light. Pour over the blueberry layer and freeze until completely solid (at least 2 hours).
- To serve: Remove the frozen block using the parchment overhang. Let sit at room temperature for 5-7 minutes before slicing with a warm knife (run under hot water and wipe dry). Cut into 1-inch thick slices to showcase all the beautiful rainbow layers.
Notes
- Frozen fruits can replace fresh (thaw slightly before blending)
- Store slices in an airtight container with parchment between each piece
- Keeps fresh for up to 2 weeks in the freezer
- For best texture, allow to soften for 5-7 minutes at room temperature before serving
- Add 1 teaspoon of lemon juice to each fruit puree to prevent oxidation and preserve colors
- Store slices in an airtight container with parchment between each piece
- Keeps fresh for up to 2 weeks in the freezer
- For best texture, allow to soften for 5-7 minutes at room temperature before serving
- Add 1 teaspoon of lemon juice to each fruit puree to prevent oxidation and preserve colors
Nutrition
Calories: 95kcalCarbohydrates: 16gProtein: 1gFat: 3gFiber: 3gSugar: 12gVitamin C: 60mg
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