Lemon-Raspberry Sorbet Cake<\/p>\n
Level: Easy | Total Time: 2 hr 25 min | Prep Time: 2 hr 25 min | Yield: 8 to 10 servings<\/p>\n
Ingredients<\/p>\n
Directions<\/p>\n
Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan to allow for a tall cake.<\/p>\n
Mix crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1\/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.<\/p>\n
Scoop lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with raspberry sorbet and freeze until firm, about 45 more minutes.<\/p>\n
Place chocolate in a heatproof bowl. Heat cream in a small saucepan or microwave until barely simmering; pour hot cream over chocolate and let stand 1 minute, then stir until smooth. Remove the springform pan side and parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.<\/p>\n
Categories<\/p>\n
Cake<\/p>\n
Sorbet Recipes<\/p>\n
Fruit<\/p>\n
Lemon<\/p>\n
Raspberry Recipes<\/p>\n
Low Sodium<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon-Raspberry Sorbet Cake Level: Easy | Total Time: 2 hr 25 min | Prep Time: 2 hr 25 min | Yield: 8 to 10 servings Ingredients Directions Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-220","post","type-post","status-publish","format-standard","hentry","category-top-foods"],"yoast_head":"\n