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.
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 , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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