We used Mangoinstead of the lemon sorbet requested as that's what we had on hand. I figure you can pretty much use any sorbet, and hey, change up the fruit and sorbet flavors according to what you have available. I was thinking with some blueberries, raspberries and some Pina Colada sorbet, you'd have a perfect red, white and blue dessert for today.
With a little extra effort (adding the mint, getting that sorbet into an egg shape, plating in a martini glass) this would make a quick but nicely presented dessert after any summer meal.
I admit I was a bit challenged on making my sorbet into an egg shape. I don't think Mr. L even noticed.
This recipe came out of the April 14, 2009 issue of Woman's Day magazine.
BERRIES WITH SORBET EGGS
1 pint strawberries, diced
1/2 pint raspberries
1 Tbsp sugar
2 tsp lemon juice
2 pints lemon sorbet
Fresh mint springs for garnish (optional)
Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.
Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate. Serves 8. 124 calories each.
Note: This served four for us.
Note: Used Mango Sorbet. Left out mint.
Note: There was quite a bit of "juice" in the berry mixture. I didn't use it for the photo but it was tasty juice and went into the remaining desserts.
Note: I remember that to make sorbet into an "egg" shape you take two spoons and sort of mold the sorbet between the two to get your shape. I tried. I failed. Didn't change the taste of the dish at all.