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Layered Sherbet Dessert Recipe
How do you layer the sherbet without it getting messy?
Allow plenty of time to assemble this dessert, as the key to clean layers is letting each layer chill and harden thoroughly before adding the next. We suggest 30 minutes per layer in the freezer, but you could go even longer if you wish. Use an offset spatula to gently spread the sherbet evenly, and clean off the spatula after each layer.
What are some variations of this layered sherbet dessert recipe?
If you’re not a fan of pecans, swap them out with another nut you would prefer. If you like, you can warm up a little bit of your favorite fruit jam
and drizzle it over the top of the whole finished dessert, or over individual slices. Strawberries, berries, cherries, citrus slices or fresh mint leaves would also be great garnishes. If you want a dairy-free version of sherbet, try making sorbet instead. Read more about sherbet vs. sorbet
, and try your hand at these sherbet and sorbet recipes
after making this layered sherbet dessert.
How do you store this layered sherbet dessert?
Store this dessert in your freezer in an airtight, freezer-safe container for up to 1 week (any longer and the dessert may develop freezer burn or ice crystals, affecting the flavor). If you don’t have a container big enough, you can reattach the sides of your springform pan and store it in the freezer, covered with a plate or a small pan. —Mark Neufang, Taste of Home Culinary Assistant
1 piece: 387 calories, 26g fat (13g saturated fat), 54mg cholesterol, 38mg sodium, 37g carbohydrate (30g sugars, 4g fiber), 3g protein.