Berry Sherbet Surprise Recipes

Steps:

• Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of the sherbet. When adding soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately.

Steps:

• In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.

Steps:

• Puree all ingredients using a food processor or blender until smooth.
• Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.

Steps:

• For the sherbet
• Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
• Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
• When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
• For the filo cups
• Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
• Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
• Prepare the muffin cups by brushing them with some melted butter.
• Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
• Bake for 10-12 minutes or until golden brown.
• Allow them to cool (this can be made early in the day)
• To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!

Steps:

• First Layer:.
• Line 2 quart bowl with plastic wrap so that wrap overhangs sides of bowl by at least 1 inch. Let raspberry sherbet stand on counter to soften for 5 minutes. Spoon sherbet into bowl, pressing it along bottom and sides of bowl so it forms a smooth layer. Place bowl in freezer for 30 minutes to firm up sherbet.
• Second Layer:.
• Let orange sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over raspberry sherbet in even layer. Place bowl in freezer for 30 minutes to firm up orange sherbet.
• Third Layer:.
• Let lemon sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over orange sherbet in even layer. Place bowl in freezer for 30 minutes to firm up lemon sherbet.
• Last Layer:.
• Let lime sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over lemon sherbet in even layer so it comes to top. Smooth top and cover with plastic. Freeze for at least 6 hours, or until ready to serve, up to 1 week.
• Unmold and Serve:.
• Remove bowl from freezer and remove plastic wrap from top. Gently tug at overhanging plastic lining to loosen sherbet. (If necessary, briefly dip bowl into hot water.) Place serving platter over bowl, invert bowl, and shake to release sherbet. Peel away plastic. Cut into wedges and serve.

Steps:

• Puree the frozen berries, sugar, & juice in a blender.
• Dish the sherbet into bowls then pour the berry mix on top.
• Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.