Tropical Sorbet And Ice Cream Parfaits Recipes

Steps:

• In a small bowl stir together yogurt, lime juice, and cayenne pepper; set aside.
• Spoon 1/4 of drained fruit into the bottom of 2 wine or parfait glasses. Add 1/4 of the banana. Spoon 1/4 cup yogurt mixture over fruit and top with 1/4 cup of granola. Repeat layers.
• Serve immediately garnished with a sprig of fresh mint.

Steps:

• In a small jar, layer fruit with yogurt. Top with toasted sliced almonds.

Steps:

• Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
• When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
• Do ahead
• Sorbet can be made 2 weeks ahead. Keep frozen.

Steps:

• Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
• Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.