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3 cups each raspberry and peach sorbet, or your favourite flavours
Fresh peach wedges and blueberries, for garnish
Line a 9x5-inch (2-L) loaf pan with plastic wrap. Let wrap hang over sides. Spoon in raspberry sorbet, pressing down with back of a spoon to smooth top. It doesn't have to be perfectly even. Place in freezer to firm slightly, from 15 to 20 minutes. Remove from freezer. Spoon in peach sorbet, pressing down with back of a spoon to smooth top. Fold edges of plastic wrap overtop to cover. Gently drop pan on counter to ensure that sorbet is well packed. Freeze at least 4 hours, preferably overnight, or up to 1 month.
To serve, remove pan from freezer. Invert terrine onto a cutting board or platter. Discard plastic wrap. Let sit at room temperature until you can slice through. Depending on how warm the day is, this may take 5 to 10 minutes. To serve, place a 3/4-inch (2-cm) slice of sorbet on each plate. Cut diagonally into 2 triangles, if you wish. Add blueberries and a few peach wedges.
Calories 114, Protein 0.3g, Carbohydrates 29g, Fat 0.1g, Fibre 0.4g, Sodium 3mg.
Chill out with this tempting classic. It's so simple--all you need is two of your favourite contrasting-coloured sorbets and fruit for garnish. This time of year, fresh blueberries and sweet peaches are irresistible.