Tropical Ice Dessert
Yield: 6 – 8 servings
3 cups finely ground gingersnap cookies
1/2 cup golden brown sugar
2 tsp. ground ginger
3/4 cup unsalted butter, melted
2 cups grapefruit sorbet*, slightly softened
1 cup melon sorbet*, slightly softened
2 cups Sun Rich Tropical Fruit Salad, diced
Shredded sweetened coconut, toasted
- Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9" spring form pan. Freeze until firm, about 20 minutes.
- Spread grapefruit sorbet in crust; freeze for 20 minutes. Spread melon sorbet over grapefruit sorbet. Freeze 30 additional minutes.
- Remove pan sides from dessert. Place dessert on platter. Spoon fruit on top of sorbet. Sprinkle with coconut and serve.
*See Sorbet recipe using Sun Rich fruit products.