|Easter Egg Sorbet!|
|Who doesn’t love Easter eggs?|
|Zest the lime first|
I also squeezed a bit of the lime for good measure.
|Juice the lime onto the lime zest|
|Dissolve sugar in water|
Once sugar is dissolved, combine all ingredients into pot. The berries will thaw in the warm water. Stir well.
|And the Pot thickens…|
Pour the contents of the pot into a food processor or blender. Wear an apron, I splattered red raspberry juice dots on my shirt. It was a problem.
|Into the blender, goes the mixture|
Pulse the mixture until well blended. It will be a bit runny when it is ready to pour.
|Pulse the blender|
Pour the liquid sorbet into a freezer safe pan. Cover and place in freezer.
|Ready to freeze|
Freeze for an hour or so until just set. It doesn’t need to be frozen solid. At this point, remove from freezer and re-blend or stir very quickly to incorporate air into the icy sorbet. Then place pan back in freezer for another hard freeze. Usually this takes at least four hours. If you make ahead, freeze it overnight.
|Stir or Re-blend|
When you are ready to serve, spoon sorbet into open Easter egg halves. Eating from a toy egg makes the serving all the more fun!
|Spoon into Easter Egg halves|