Frozen Fruitopia for a Crowd

Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Frozen Fruitopia for a Crowd

My good friend Rifky told me about her “cheat” dessert using sorbet and bagged frozen fruit that always makes a hit. I played around with the concept, elevated it, and spiked it to give it that extra kick. When I had some company recently, we passed it around the table, and I certainly got the reaction I was hoping for! Plates wiped clean after double and even triple helpings!

It’s delicious even without the optional topping, but if you have the extra time to whip it together, it definitely takes this dessert to the next level.

SERVES 14–16

• 5 16-oz (450-g) containers of different sorbet flavors (I used raspberry, lemon, mango, coconut, and passion fruit)
• 1 16-oz (450-g) container parve vanilla ice cream
• 1 16-oz (450-g) container lemon cream (I used Baker’s Choice)
• 1 can pareve whipped cream, for decorating
• 20 strawberries (washed and checked), halved
• ¾ cup blueberries
• 1 cup mango cubes
• ⅓ cup pomegranate arils
• mini store-bought meringue kisses, for decorating
• 3–4 Tbsp Cherry Heering (or any fruity liqueur), for drizzling

Optional Crunch

• 1 cup Rice Krispies
• ½ cup brown sugar
• 4 Tbsp margarine
• ⅓ cup slivered almonds

To make the crunch: Preheat oven to 350°F (175°C). Combine Rice Krispies and slivered almonds in a medium-sized bowl. Melt margarine and brown sugar in a pot or microwave and mix until combined. Spoon over Rice Krispies and almonds, tossing to coat. Spread onto a parchment-lined baking sheet and bake for 15–20 minutes. Mix, breaking up some of the larger pieces, and allow to cool. Store in an airtight container.