Below you can find more information about blueberry citrus sorbet

Makes 8 servings Cook Time: Freeze for several hours


(150 gm) 1 cup Naturipe Farms™ blueberries, washed
(58 gm) 1/2 cup finely chopped walnuts
(82.5 + 40= 122.5 gm) 1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
(165 gm) 1 pint orange sorbet, slightly softened
(165 gm) 1 pint lemon or other citrus sorbet, slightly softened


  • Line the bottom and sides of an 8 x 4-inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly.
  • In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil; freeze several hours or overnight.
  • Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the waxed paper and spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1- inch) slices; transfer to chilled dessert plates and top each slice with a spoonful of the remaining fresh berry mixture, dividing evenly. Serve immediately.