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Sorbet fizz

The perfect fruity dessert for last minute al fresco dining - and it's fat-free too!

  • Prep: 5 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 136
  • Carbohydrates 35
  • Saturated Fat 0
  • Sugar 33
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.04

Nutrition per serving

  • Calories 136
  • Carbohydrates 35
  • Saturated Fat 0
  • Sugar 33
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.04

Ingredients

  • 2 strawberries, sliced
  • 4 scoops raspberry sorbet
  • 100ml/3½ fl oz sparkling elderflower drink

Tip

Make it tropical
Asian Fruit Sorbet: Spoon 2 tbsp chopped pineapple and half a passion fruit into the bottom of each glass. Top each with 2 scoops mango sorbet, 50ml each pineapple juice and coconut milk and a splash Malibu, if you like. 85g-100g/3oz-4oz demerara sugar Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of

Method

  1. Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.