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Tea Biscuit and Sorbet Tower


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Tea Biscuit and Sorbet Tower


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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.


  • Prep Time : 8 min min
  • Ready Time : 8 min


6 servings


  • 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)


  1. Place layer of tea biscuits in bottom of an 8-inch square baking pan. Spread 1 pint of sorbet over biscuits, to cover completely.
  2. Alternate layers of biscuits and sorbet, ending with sorbet.
  3. Freeze for at least 4 hours or overnight.
  4. Drizzle with berry sauce over top or around the tower on the plate before serving, if desired.


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


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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