"This fruity dessert is refreshingly cool and light with a hint of richness," Nina Rohlfs confirms from Unadilla, Nebraska. "It’s just right for a company meal or a pleasant afternoon treat. I like to serve it in sherbet glasses with mint sprigs for an elegant look."
Oohs and ahs are sure to be the reaction when you bring this elegant torte to the table. It all starts with the unique almond and cinnamon-flavored crust topped with a layer of strawberry jam, then filled with prepared lemon sorbet. The torte is served with a rhubarb-strawberry sauce and additional fresh strawberries. Sarah Bradley of Athens, Texas gets the credit for creating this impressive dessert.
Simple, super-quick and pretty as a picture, this dainty, refreshing treat from our Test Kitchen will melt any resistance to dessert! Best of all, it couldn’t be easier to make. Garnish with fresh blackberries, blueberries and raspberries—or frozen. Vary the sorbet according to your preference. —Taste of Home Test Kitchen
Strawberries, watermelon and three other items are all you need for this freezer treat that's virtually free of fat. A friend gave me the recipe, promising it was the ultimate in refreshing, summer desserts. I couldn't agree more. —Jill Swavely, Green Lane, Pennsylvania
This recipe highlights how easy it is to make homemade sorbet. You’ll need the ice cream maker attachment for the KitchenAid stand mixer and make sure you place it in the freezer several hours before you make this recipe. Within 20 minutes, you’ll have fresh sorbet. When berries are at the height of their season, feel free to use fresh. You’ll need about 3 cups of fresh mixed fruit to get 2-1/2 cups of puree.
After scooping out the watermelon for this pretty pink sorbet, I freeze the rind shell to use as a serving bowl for the scoops. We also put out bowls of chocolate chips and jimmies so our guests can sprinkle on their own "seeds".—Heide Grable, Raleigh, North Carolina