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Tea Biscuit and Sorbet Tower

Sorbet Tower

This recipe came via my Aunt Judi, via my cousin Adina, via her neighbor Tamar. Delicious in the summer or year-round, it's perfect as a dessert after a heavy feast or as a finisher to the meal leading into the Yom Kippur fast.

  • Duration
  • Prep Time
  • 6 servings ServingsServings


  • 2 (4.2-ounce) packages of tea biscuits
  • 3 pints sorbet in 3 different colors (such as raspberry, mango and coconut), softened
  • Strawberry sauce (optional)


  1. Place layer of tea biscuits in bottom of an 8-inch square baking pan. Spread 1 pint of sorbet over biscuits, to cover completely.
  2. Alternate layers of biscuits and sorbet, ending with sorbet.
  3. Freeze for at least 4 hours or overnight.
  4. Drizzle with berry sauce over top or around the tower on the plate before serving, if desired.


For a Fourth of July picnic, you might construct a red(raspberry or strawberry), white (coconut) and blue (blueberry) sorbet tower.

Contributed by: Quick & Kosher, JAMIE GELLER