Layered sorbet terrine

Total Time
5 min
5 min
0 min
This impressive layered cold dessert can be prepared and in the freezer in just 5 minutes. You’ll need to let it freeze completely in order to cut into neat slices for serving. We love the flavor and color combination of the mango, lemon, and raspberry sorbets, but you can use any combination of sorbets you like. Or you can also use the same sorbet for the top and bottom layer and a different one for the middle. If you are feeding a crowd at a dinner party, chill the dessert plates to minimize how much the slices melt before you serve them.



2 cup(s), Raspberry flavor (1 pint)


1 cup(s), Mango Flavor (1 pint)


1 cup(s), Lemon Flavor (1 pint)

Mixed berries

Tbsp, fresh (optional)

Peppermint leaves

tsp, fresh (optional)


  1. Line a 4 1⁄2 x 8 1⁄2-inch loaf pan with 2 sheets of plastic wrap, allowing the excess to extend over the rim by 2 inches.
  2. With a rubber spatula, spread the mango sorbet evenly in the pan, packing it into the corners. Top with an even layer of the lemon sorbet, then the raspberry sorbet. Tightly wrap in plastic wrap and then in heavy-duty foil. Freeze until completely frozen, at least 5 hours or up to 1 week.
  3. Remove the terrine from the freezer and let stand at room temperature about 5 minutes. Invert the terrine onto a cutting board. Lift off the pan and remove the foil and plastic wrap. With a thin, sharp knife, cut the terrine crosswise into 1-inch-thick slices and place on chilled plates. Garnish with berries and mint (if using) and serve at once. Yields 1 slice per serving.