Tropical Rainbow Sherbet

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at : Here is what you'll need! TROPICAL RAINBOW SHERBET Servings: 8-10 INGREDIENTS 2 cups heavy whipping cream 1 14-ounce can condensed milk 1 cup raspberries 2 tablespoons water 2 cups mango, diced 1 cup crushed pineapple, strained PREPARATION In a large bowl, using a hand mixer, whip heavy cream until soft peaks form. Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls. In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes. Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer. Mix until uniform in color. Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream. Mix well. Add pineapple to the third bowl of cream. Mix well. Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife. Freeze until solid, about 3-4 hours. Enjoy! Inspired by: Check us out on Facebook! - Credits: MUSIC Licensed via Audio Network