Line an 8 x 4 inch loaf pan, with plastic wrap, letting wrap hang generously over sides of pan. Spread with lemon sorbet; freeze for 1 hour or until firm. Layer with raspberry sorbet; freeze for 1 hour or until firm. Layer with mango sorbet; cover surface with plastic wrap and freeze for 8 hours or overnight.
Combine pineapple, strawberries; mango, kiwi, honey, ginger and lime juice in a bowl. Let stand for 30 minutes to blend flavours. Stir in mint.
To serve, lift terrine out of pan, remove plastic wrap and cut into 1/2 inch thick slices. Arrange 2 slices on each plate and top with a generous spoonful of salsa.
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