Berry Sherbet Surprise Recipes

SHERBET SHOWER SURPRISE

Sherbet Shower Surprise image

This punch is always great for Bridal and Baby showers! You just can't get enough! You may use different flavors such as lemon lime, orange, strawberry or even a combo of all of them. You can also substitute the soda for a pitcher of powdered drink mix and 2 liters of ginger ale.

Provided by Dee Dee Perez

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 5m

Yield 15

Number Of Ingredients 3

Ingredients

4 cups pineapple juice
½ gallon pineapple sherbet
1 liter lemon-lime flavored carbonated beverage

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.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 8.3 mg, Sugar 34.2 g

BERRY SURPRISE

Berry Surprise image

This recipe is great for the summer. Not to mention it tastes delicious.

Provided by BRAT87

Categories Drinks Recipes Smoothie Recipes Strawberry

Time 5m

Yield 2

Number Of Ingredients 4

Ingredients

1 cup strawberries
1 cup pineapple chunks
½ cup raspberries
2 tablespoons frozen limeade concentrate, thawed

Steps:

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

Nutrition Facts : Calories 166 calories, Carbohydrate 42.1 g, Fat 0.5 g, Fiber 4.7 g, Protein 1.3 g, Sodium 2.1 mg, Sugar 35.7 g

BERRY SHERBET

Berry Sherbet image

Simple sherbet uses frozen fruit for a taste of summer all year round. This is a great recipe for kids to make on a no-school day. Recipe source: Bon Appetit (May 1981)

Provided by ellie_

Categories Frozen Desserts

Time 10m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 1/2 cups unsweetened berries, slightly thawed (blueberries, strawberries or raspberries or a mixture of any frozen berries)
1/2 cup sugar
1 egg white (or use egg substitute)

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.

EASY BERRY SHERBET IN CRISPY FILO CUPS

Easy Berry Sherbet in Crispy Filo Cups image

The perfect summer dessert - velvety berry sherbet in crispy filo cups

Provided by Marilena Leavitt

Categories Dessert

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 lb. frozen berries (a mix of strawberries, raspberries, blackberries, and blueberries)
1 can sweetened condensed milk
1 tsp. lemon zest
½ package country style (or regular) filo dough at room temperature
--- melted butter
--- fresh berries for topping (optional)

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!

BERRY SORBET

Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.