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Raspberry Sherbet Wreath

—Susan Brown, Northglenn, Colorado
  • Total Time
    Prep: 45 min. + freezing
  • Makes
    10-12 servings


  • 1/2 cup white baking chips
  • 1/4 teaspoon shortening
  • 10 to 12 small lemon leaves
  • 3 pints raspberry sherbet or sorbet
  • 1/2 cup fresh raspberries


  • In a microwave, melt chips and shortening; stir until smooth. With a small new paint brush, brush white chocolate in a thin layer on the underside of each leaf. Refrigerate until set, about 10 minutes. Apply a second layer of white chocolate; chill for at least 15 minutes or overnight. Gently peel leaf from chocolate
  • For wreath, chill a 14-in. to 16-in. round serving platter in the freezer for at least 15 minutes. Working quickly, scoop 1-1/2-in. balls of sherbet and arrange in a ring on the platter. Make another ring of sherbet scoops inside the first ring. Arrange a third ring on top of the other rings. If sherbet begins to melt, return platter to the freezer for 5 minutes. Garnish with white chocolate leaves and raspberries.
Nutrition Facts
1 cup: 144 calories, 4g fat (2g saturated fat), 6mg cholesterol, 40mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 1g protein.

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