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

Nutrition per serving

  • kcal 136
  • fat 0g
  • saturates 0g
  • carbs 35g
  • sugars 33g
  • fibre 0g
  • protein 0g
  • salt 0.04g


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


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


  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.

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