Red, White & Blue Sorbet Loaf

Name: Red, White & Blue Sorbet Loaf
Prep time: 25 min
Total time: 13 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lb. fresh sour cherries, stemmed and pitted, or 1 1/2 pounds frozen sour cherries, thawed; 3/4 c. granulated sugar; 1 tbsp. fresh lemon juice; Pinch kosher salt; 1 tbsp. vodka, optional but recommended for texture; Red gel food coloring; 1 c. granulated sugar; 1 c. fresh lime juice; 1 tbsp. unsweetened coconut milk, plus 1 tablespoon if needed; 3/4 c. coconut water; 1/2 c. granulated sugar; 1 1/2 c. unsweetened coconut milk; 1/8 tsp. kosher salt; Electric blue gel food coloring; Maraschino cherries with stems, for garnish

This impressive dessert is like a Bomb Pop on a plate!

By Torie CoxPublished: May 18, 2024

Be the first to review!

Jump to recipe

slices of red, white, and blue sorbet loaf on small plates

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

13 hrs 15 mins

Bomb Pops are a July 4th favorite. They can be traced to Kansas City, Missouri, where Merritt Foods debuted the patriotic treat, designed like a bomb with six fins, during the early days of the Cold War. (The company later sold to Iowa-based Wells Dairy. The Popsicle brand created their variation, the Firecracker, in 1989.)

This Red, White & Blue Sorbet Loaf serves up a similarly sweet-and-tart experience in the form of cherry, lime, and coconut flavors.

Advertisement - Continue Reading Below

Ingredients

For the cherry sorbet base:

1 1/2 lb. fresh sour cherries, stemmed and pitted, or 1 1/2 pounds frozen sour cherries, thawed
3/4 cup granulated sugar
1 Tbsp. fresh lemon juice
Pinch kosher salt
1 Tbsp. vodka, optional but recommended for texture
Red gel food coloring

For the lime sorbet base:

1 cup granulated sugar
1 cup fresh lime juice
1 Tbsp. unsweetened coconut milk, plus 1 tablespoon if needed
1 Tbsp. vodka, optional but recommended for texture
Pinch kosher salt

For the coconut sorbet base:

3/4 cup coconut water
1/2 cup granulated sugar
1 1/2 cups unsweetened coconut milk
1 Tbsp. vodka, optional but recommended for texture
1/8 tsp. kosher salt
Electric blue gel food coloring
Maraschino cherries with stems, for garnish

Directions

1. Step 1Make the cherry sorbet base: Puree cherries, sugar, lemon juice, and salt in a food processor until smooth, about 1 minute. Strain through a wire mesh strainer, pressing on solids to remove as much liquid as possible; discard solids. Whisk in vodka, if using, and food coloring. Chill until cold, at least 2 hours.
2. Step 2Make the lime sorbet base: Heat sugar and 3/4 cup water in a small saucepan over medium-high, whisking often until sugar dissolves. Transfer to a bowl or liquid measuring cup, and cool to room temperature. Whisk in lime juice, coconut milk, vodka, if using, and salt. Chill until cold, at least 2 hours.
3. Step 3Make the coconut sorbet base: Heat coconut water and sugar in a small saucepan over medium-high, whisking often, until sugar dissolves. Remove from heat; whisk in coconut milk, vodka, if using, salt, and food coloring. Transfer to a bowl or glass measuring cup, and chill until cold, at least 2 hours.
4. Step 4Line a 9 1/4- by 5 1/4-inch loaf pan with a strip of parchment paper, leaving a 1-inch overhang on the long sides. Pour cherry sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Spread in an even layer in prepared loaf pan. Place a piece of parchment paper directly on surface. Freeze until firm, at least 1 hour.
5. Step 5Pour chilled lime sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Remove parchment, and spread in an even layer over frozen cherry sorbet. Place a piece of parchment directly on surface of lime sorbet. Freeze until firm, at least 1 hour.
6. Step 6Pour chilled coconut sorbet base into an ice-cream machine. Process according to manufacturer’s instructions. Remove parchment, and spread in an even layer over frozen lime sorbet in pan. Place a piece of parchment directly on surface of coconut sorbet. Cover tightly with plastic wrap and freeze until firm, at least 8 hours.
7. Step 7When ready to serve, turn loaf out onto a cutting board. Slice and serve immediately, garnished with cherries.