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Rainbow Sorbet

Raw Diet Recipe

Rainbow sorbet makes a delicious and healthy dessert for anyone! Kiwifruit, strawberries, pineapple and bananas with mint.

Rainbow Sorbet


4 frozen peeled kiwifruit
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4 to 6 fresh mint leaves
3 fresh bananas

Prep time:
Freeze time:

Recipe Directions

Freeze fruit 8 to 12 hours ahead of time.

In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parafait glass, place in freezer.

Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer.

Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately.

Recipe Notes

  1. You can just make one layer and eat that. Each layer can be eaten separetely, on it's own. Any fresh fruit can be used, keeping banana as the base.
  2. Sorbet can be prepared with several machines. The vitamix does fine. The champion and the Green Power can do this as well, using the solid 'blank'.

Nutrition Information

Yield: 4-6 servings

Extra: Sorbet Terrine

Tip: Substitute any sorbet and ice cream flavor combinations.

Line a 9-by-5-inch loaf pan with foil. Spread with 1-1/2 cups (of three cups total) strawberry sorbet. Top with 1/3 cup (of 2/3 cup total) coarse gingersnap crumbs, 1-1/2 cups each fat-free vanilla ice cream and mango sorbet, the remaining gingersnap crumbs, and strawberry sorbet. Freeze. Remove from freezer a few minutes before serving. Remove from mold and slice. Garnish with fresh strawberries and fresh mint if desired.