Best 5 Citrus Sherbet Torte Recipes
Indulge in a symphony of citrus flavors with our delectable Citrus Sherbet Torte, a culinary masterpiece that combines the vibrant zest of citrus fruits with the creamy richness of sherbet and the delicate texture of a melt-in-your-mouth torte. This tantalizing dessert features a luscious filling of orange, lemon, and grapefruit sherbet enveloped in a tender pastry crust, topped with a layer of light and airy whipped cream. As you savor each bite, the refreshing citrus notes dance on your palate, leaving a burst of sunshine and a lingering sweetness that will transport you to a tropical paradise.
In addition to the Citrus Sherbet Torte, this article offers a treasure trove of other tempting recipes that showcase the versatility and brilliance of citrus flavors. Embark on a culinary journey with our Citrus-Scented Pound Cake, where the aromatic essence of oranges and lemons infuses every bite of this classic dessert. Experience the delightful tang of our Lemon Meringue Pie, a timeless favorite that strikes the perfect balance between sweet and tart. Indulge in the creamy goodness of our Orange Julius, a refreshing and nostalgic treat that will evoke memories of carefree summer days. And for those who prefer a boozy twist, our Citrus Margarita will tantalize your taste buds with its zesty blend of citrus juices, tequila, and Grand Marnier.
TWO-TONE SHERBET TORTE
Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes. , Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes. , Top with raspberry sherbet; freeze for at least 1 hour., Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.
Nutrition Facts :
FRUIT SHERBET
I found this recipe in a newspaper clipping that my mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
Provided by Mary Ann Benzon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 93.6 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 26.9 mg, Sugar 87.6 g
CITRUS TORTE
This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.
Provided by diner524
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
- Split cake horizontally into three layers.
- Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
- Spread top with remaining lemon curd mixture.
- Frost sides with remaining whipped topping.
- Garnish with mandarin oranges.
- Refrigerate until serving.
Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8
FRUIT SHERBET
Sherberts made with pureed ripe berries are the essence of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
- In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
- In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
- Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.
COCONUT-PINEAPPLE SHERBET TORTE
I made up this torte one afternoon, and when I served it that night, it vanished within minutes. That's when I knew I'd struck gold. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely., Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter., To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight., Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.
Nutrition Facts : Calories 637 calories, Fat 31g fat (18g saturated fat), Cholesterol 28mg cholesterol, Sodium 335mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Choose the right citrus fruits: Use a variety of citrus fruits to create a complex and flavorful sherbet. Grapefruit, oranges, lemons, and limes are all good choices.
- Get the most juice out of your citrus fruits: Use a citrus juicer to extract the maximum amount of juice from your fruits. If you don't have a citrus juicer, you can also use a regular juicer or a blender.
- Strain the citrus juice: Strain the citrus juice through a fine-mesh sieve to remove any pulp or seeds.
- Chill the citrus juice: Chill the citrus juice for at least 30 minutes before making the sherbet. This will help the sherbet to freeze more quickly and smoothly.
- Use a good quality ice cream maker: An ice cream maker is essential for making sherbet. Make sure to use a good quality ice cream maker that is capable of freezing the sherbet quickly and evenly.
- Churn the sherbet until it is thick and creamy: Churn the sherbet in the ice cream maker for at least 20 minutes, or until it is thick and creamy. Do not over-churn the sherbet, or it will become icy.
- Transfer the sherbet to a freezer-safe container: Transfer the sherbet to a freezer-safe container and freeze it for at least 4 hours before serving.
Conclusion:
Citrus sherbet torte is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a little planning and effort, you can create a citrus sherbet torte that will impress your family and friends.
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