Tea Biscuit and Sorbet Tower
Recipe
Tea Biscuit and Sorbet Tower
This recipe came via my Aunt Judi, via my cousin Adina, via her neighbor Tamar. Delicious in the summer or year-round, it's perfect as a dessert after a heavy feast or as a finisher to the meal leading into the Yom Kippur fast.
Times
- Prep Time : 8 min min
- Ready Time : 8 min
Servings
6 servings
Ingredients
- 2 (4.2-ounce) packages of tea biscuits
- 3 pints sorbet in 3 different colors (such as raspberry, mango and coconut), softened
- Strawberry sauce (optional)
Directions
- Place layer of tea biscuits in bottom of an 8-inch square baking pan. Spread 1 pint of sorbet over biscuits, to cover completely.
- Alternate layers of biscuits and sorbet, ending with sorbet.
- Freeze for at least 4 hours or overnight.
- Drizzle with berry sauce over top or around the tower on the plate before serving, if desired.
Tips
For a Fourth of July picnic, you might construct a red(raspberry or strawberry), white (coconut) and blue (blueberry) sorbet tower.
Contributed by: Quick & Kosher, JAMIE GELLER
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Pareve , Desserts , Fourth of July, Lag BaOmer, Shabbat , 15-minute Prep, 5 Ingredient , American , No Cook , Comfort Food, Kid Friendly, No Bake Desserts ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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