Anyone ever had a sorbet sandwich before? I sure haven’t. But what I have had is sorbet in a waffle cone, and sorbet dipped in dark chocolate (Dove Raspberry Sorbet Dark Chocolate bars, I’m looking at you), and I absolutely loooove these flavors together. So with this inspiration in mind, I decided to try my hand at making these cute chocolate dipped Rainbow Sorbet Sandwiches.
And o.m.g. I think I’ve found my new favorite summer dessert. Refreshing, fruity, crunchy, and chocolaty – what more could you ask for??
The sorbet used in these could be anything you prefer. I purchased lemon sorbet from Haagen Daz (not sponsored, but recommended), and separated into equal portions and added fruit mix-ins to create the colors. However, if you are maybe making for a crowd, or don’t want to be bothered with the fruit mixing, you can locate multiple colors of sorbets with great flavors.
The reason I picked lemon sorbet was primarily due to color reasons- I wanted something light enough that it wouldn’t impact the color of the filling too much. And also because it tastes oh so good!
What fruits to use?
To the lemon sorbet I added the following, but I”m also including some ideas for substitutions if you don’t have access or don’t like a particular flavor:
Red = Raspberry (could substitute with strawberry or cherry)
Orange = Mango (or fresh oranges or peaches)
Yellow = Lemon (or pineapple)
Green = Kiwi
Purple = Acai (could substitute with blackberry or blueberry)
(You’ll note that I skipped blue in the ROYGBV line-up, and this is because there aren’t really any fruits that will keep a blue color when incorporated like this. Blueberry is probably your best bet, and even this will turn a purplish color. Thus if you’re set on having blue, I’d just recommend using food coloring).
Opinions on Chocolate
I happen to be hands down a Ghiradelli girl (also not sponsored), so that is what I’m using for this recipe. I love the 60% cocoa baking bars, in particular, when I’m melting chocolate in this way. It is the perfect darkness to be nice and rich without being overbearingly bitter. And the texture is so silky smooth. Mmmm.
Now that I’m thinking about it, you could take these really over the top by dunking the entire thing in chocolate…. maybe sprinkling some sea salt on top…
Okay now I”m just creating a new recipe at this point. (But for real, let me know if you try it! haha!)
Anyway, hope these little treats make their way to your freezer this summer. Or, fall, or winter, or spring… really whenever the craving for an assortment of rainbow sorbet sandwiches hits.
Hope you’re staying cool this week!
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Rainbow Sorbet Sandwiches
- 10 Packaged Butter Crisp Waffle Cookies See below
- 12 oz Lemon Sorbet (Recommend Haagan Daz)
- 1/4 cup Fresh Raspberries, roughly chopped
- 1/4 cup Kiwi, peeled, and roughly chopped
- 1/4 cup Fresh Mango, roughly chopped
- 1/4 cup Frozen Acai Sorbet or Smoothie Pack, softened
- 4 oz Dark Baking Chocolate, roughly chopped (I recommend Ghiradelli's 60% Cacao)
- 3 tsp Vegetable Oil
- Divide the lemon sorbet into 5 equal portions, placing into small bowls or other freezer safe containers.
- Add raspberries to the first bowl, mango to the next, kiwi to the next, and finally the acai. Reserve one bowl of the plain lemon sorbet.
- Using a cocktail muddler (or spoon), mash the fruit into the respective portion of sorbet, until each portion is well-combined and the color becomes vibrant. Cover each bowl, and freeze for about 15 minutes, or until mostly set.
- While the sorbet re-freezes, prepare chocolate by combining the chopped chocolate and vegetable oil in a microwave safe bowl. Microwave on high heat in 15 second intervals, stirring after each interval. Total microwave time will be about 1 minute long. Set aside.
- Next, line a baking tray with parchment. Arrange 5 of the cookies on the parchment. Remove sorbet from freezer, and top each cookie with a heaping spoonful of sorbet of each color. Top with remaining cookies, pressing lightly, being careful not to break the cookies.
- Dip each sorbet sandwich into the melted chocolate, allowing the excess to drain off. Place onto parchment lined cookie tray. Repeat for all sandwiches. Freeze for about 30 minutes, at minimum, before serving.