Tropical Sherbet Swirl Mocktail
Fruity sherbet, creamy coconut, and pineapple swirled for a vibrant, refreshing non-alcoholic drink.
Ingredients
- 1 cup rainbow sherbet
- ½ cup pineapple juice chilled
- ¼ cup coconut cream
- ½ cup crushed ice
- Optional toppings: whipped cream colorful sprinkles, fresh fruit
Instructions
- 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.
- 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.
- 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
- Freeze your serving glasses for at least 30 minutes before preparing the mocktail to keep the drink colder and enhance presentation.
- Coconut cream, not coconut milk, is essential for achieving the rich, luxurious texture.
- Slowly pour the base over the sherbet to preserve the layered effect and aesthetic.