Tropical Sherbet Swirl Mocktail (Print Version)
# Ingredients:
01 -
1 cup rainbow sherbet
02 -
½ cup pineapple juice, chilled
03 -
¼ cup coconut cream
04 -
½ cup crushed ice
05 -
Optional toppings: whipped cream, colorful sprinkles, fresh fruit
# Instructions:
01 -
In a high-powered blender, combine ½ cup chilled pineapple juice, ¼ cup coconut cream, and ½ cup crushed ice. Blend until smooth and slightly thick, resembling a creamy frozen mixture.
02 -
Scoop 1 cup of rainbow sherbet into the bottom of a clear glass. Slowly pour the blended pineapple-coconut mixture over the sherbet. Gently swirl the layers using a spoon or straw to create a marble-like effect without overmixing.
03 -
Add a dollop of whipped cream, a sprinkle of colorful sprinkles, or edible glitter for garnish. Optionally, decorate with a cocktail umbrella or fruit skewer. Serve immediately with a straw or spoon.
# Notes:
01 -
Freeze your serving glasses for at least 30 minutes before preparing the mocktail to keep the drink colder and enhance presentation.
02 -
Coconut cream, not coconut milk, is essential for achieving the rich, luxurious texture.
03 -
Slowly pour the base over the sherbet to preserve the layered effect and aesthetic.