The 3 Layer Bundt Pan Sherbet is a vibrant and refreshing treat that brings together the delightful flavors of kiwi, strawberry, and mango. Whether it’s a hot summer day or a festive gathering, the sherbet is sure to impress your guests and keep everyone coming back for more.
When making the 3 Layer Bundt Pan Sherbet, feel free to mix up the fruit flavors based on what’s in season or what you have on hand. For those with allergies, you can substitute the egg whites with aquafaba for a vegan option. Always choose ripe fruits for the best flavor, and don’t hesitate to adjust the sugar based on your sweetness preference.
Ice Cream & Frozen
3 Layer Bundt Pan Sherbet (Kiwi, Strawberry and Mango) Recipe
Ingredients
- 4 cups blended fruit
- 1 cup sugar
- 1/4 cup lemon juice
- 4 egg whites
- 8 cups strawberries (for strawberries) or 16 kiwi (for kiwi)
Instructions
- Blend 4 cups of your chosen fruit with 1/2 cup sugar and 1/4 cup lemon juice until smooth.
- In a mixer, beat 4 egg whites, gradually adding the remaining 1/2 cup sugar until stiff peaks form. The is a crucial step, so take your time with it.
- On the lowest speed, gently add the blended fruit to the egg whites, being careful not to overmix. You want to keep that fluffiness intact.
- Transfer the mixture to a container and freeze it for 4-6 hours or overnight for the best texture.
- After freezing, place the mixture back in the mixer and whip on medium speed for a few minutes to incorporate air. The step makes the sherbet light and airy, trust me.
- Now, for the bundt pan layering: Start with one flavor and pour it into the pan, freezing in between each layer to achieve those beautiful stripes.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: