Best 7 Citrus Sherbet Torte Recipes

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If you're looking to cool down during the summer with a delicious and refreshing dessert, look no further than citrus sherbet torte. This layered dessert is made with various citrus flavors, such as lemon, orange, and grapefruit, creating a bright and tangy taste that will tantalize your taste buds. The combination of the creamy sherbet, crunchy crust, and sweet-tart citrus curd creates a delightful textural experience that will leave you wanting more. Whether you're entertaining guests or simply want a special treat for yourself, citrus sherbet torte is sure to be a hit.

Let's cook with our recipes!

LEMON SHERBET



Lemon Sherbet image

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

MANGO-STRAWBERRY SORBET TORTE



Mango-Strawberry Sorbet Torte image

Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Lime peel twists
Fresh strawberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
  • Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
  • Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
  • In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 30 g, TransFat 0 g

CITRUS SHERBET



Citrus Sherbet image

I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.

Provided by internetnut

Categories     Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
1 (1/4 ounce) package unflavored gelatin
4 cups orange juice
1 cup buttermilk
1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
1/4 cup lime juice or 1/4 cup lemon juice
orange food coloring (optional) or yellow food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
  • Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5

SHERBET ANGEL TORTE



Sherbet Angel Torte image

For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1 quart raspberry sherbet
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 cup reduced-sugar raspberry preserves, warmed
Fresh raspberries, optional

Steps:

  • Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.

Nutrition Facts : Calories 0g saturated fat (0 sugars.

LEMON SHERBET



Lemon Sherbet image

If you're looking for a light, simple, lemony frozen dessert, here it is. It's a bit more substantial than the Lemon Sorbet (above) and every bit as good.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
1 lemon, preferably unsprayed
6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)

Steps:

  • In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
  • Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.
  • Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128). Or simply serve it with lots of lightly sweetened berries.

REAL LEMON SHERBET



Real Lemon Sherbet image

The original from scratch sherbet recipe that is a true winner! I use quart yogurt containers to store the sherbet and they work well.

Provided by Daniel

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

2 pasteurized egg whites
½ cup white sugar, divided, or more to taste
1 cup water
1 dash salt
½ cup light cream
½ cup fresh lemon juice

Steps:

  • Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen.
  • Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 28.8 g, Cholesterol 19.8 mg, Fat 5.8 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 138.7 mg, Sugar 25.9 g

CITRUS SHERBET TORTE



Citrus Sherbet Torte image

Make and share this Citrus Sherbet Torte recipe from Food.com.

Provided by looneytunesfan

Categories     Tarts

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 5

1 (16 ounce) package angel food cake mix
2 pints Orange sherbet
2 pints lime sherbet
1 (12 ounce) carton frozen whipped topping, thawed
assorted cake decorator candy sprinkles (optional)

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
  • Remove cake from pan; split horizontally into three layers. Place bottom layer on a serving plate; spread with orange sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.

Nutrition Facts : Calories 373.9, Fat 9.4, SaturatedFat 7.4, Sodium 331.1, Carbohydrate 68.8, Fiber 3.4, Sugar 47.3, Protein 4.8

Tips:

  • For a smoother texture, strain the citrus juice before using.
  • If you don't have a food processor, you can grate the zest of the citrus fruits by hand.
  • Make sure the butter and cream cheese are at room temperature before you start baking.
  • Don't overbeat the egg yolks and sugar mixture; you want it to be light and fluffy, not thick and curdled.
  • Bake the torte until the center is just set and a toothpick inserted into the center comes out clean.
  • Let the torte cool completely before serving.

Conclusion:

This citrus sherbet torte is a delicious and refreshing dessert that is perfect for any occasion. With its creamy citrus filling and flaky crust, it is sure to be a hit with everyone who tries it. This recipe is also relatively easy to make, so even beginner bakers can give it a try. So next time you're looking for a special dessert, be sure to give this citrus sherbet torte a try.

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