This sorbet is easy to make, delicious, and beautifully screams summer! I made a simple syrup of sugar and water, then pureed 3 tablespoons of the cooled simple syrup with every cup of fruit, and froze it in layers. While each layer tastes fabulously different, the eye-popping colors-of-the-rainbow represented is an added bonus. Be creative! Wow your guests after a backyard barbecue by bringing out mini (2-4 oz.) versions of this layered frozen treat.

Ingredients:

1 cup water

1 cup granulated sugar

1 cup fresh or semi-frozen raspberries

1 cup fresh or semi-frozen blueberries

1 cup fresh or semi-frozen diced pineapple

1 cup diced fresh or semi-frozen strawberries

1 cup peeled and diced kiwifruit

Supplies

1 (4-cup) glass measuring cup or other microwave-safe glass dish

1 (2-cup) glass measuring cup

1 tablespoon measuring spoon

1 immersion blender

1 spoon

9 ( 9 oz.) clear plastic cups

Step 1: Making Simple Syrup:

In the 4-cup glass microwave-safe measuring cup, stir 1 cup water and 1 cup sugar together. Microwave on high for 2-3 minutes or until sugar dissolves and mixture just begins to boil, stirring after every minute. Remove from microwave and set aside to cool completely.

Step 2: Making Sorbet Flavors:

Put each kind of fruit in a

separate plastic cup. Use the immersion blender and the 2-cup measuring cup to puree each fruit along with 3 tablespoons of simple syrup, rinsing blender attachment and measuring cup between each flavor, then pouring each flavor back into same plastic cup.

Step 3: Layering and Freezing Sorbet:

Divide the raspberry sorbet into the remaining four plastic cups. Freeze for 1 hour or until firm. Place remaining cups of sorbet in refrigerator. When raspberry sorbet is firm, divide and gently spread kiwifruit sorbet evenly on top of raspberry. Freeze again until firm. Repeat steps for blueberry, pineapple and strawberry sorbets, freezing after each layer. Once all five layers of sorbet are layered in each cup, return to freezer for 45-60 minutes or until all layers are nearly frozen solid.

Step 4: Serving Sorbet:

Garnish semi-frozen sorbet as desired and serve immediately. If it is going to be several hours or overnight before serving, simply remove cups from freezer 10-15 minutes before serving to allow sorbet to slightly soften.

Notes:

What a wonderfully fun, healthy, and tasty treat this is! I have used other fruits such as bananas, peaches, apricots, nectarines, watermelon, cantaloupe, plums, blackberries, and cherries. Sometimes I layer several flavors in each cup and other times I only put in one or two flavors. I love experimenting with different flavor combinations and have found them all to be fantastic. Just go with the fruits you like or have on hand and enjoy!