Summer sorbet cake

Summer sorbet cake

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  • 8
  • Easy
  • 10 minutes, plus overnight freezing time

This beautiful sorbet cake has only 3 ingredients – and they’re all sorbet!


  • 1 litre Woolworths mango sorbet
  • 1 litre Woolworths granadilla sorbet
  • 1 litre Woolworths
  • dark chocolate, melted, for drizzling (optional)

Cooking Instructions


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1. Line an 18 cm springform baking tin with greaseproof paper and layer scoops of the sorbets until the tin is full. Smooth the top to make sure it’s packed tightly. Freeze overnight

2. To serve, thaw for 5–10 minutes, slide out of the tin, then slice with a hot knife and serve with the melted chocolate.

Find more ice cream recipes here. 

Videography: Romy Wilson
Production: Hannah Lewry
Photograph: Jan Ras

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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