I have a love-hate relationship with candy.  I mean, I love it; I just hate what it does to the body and the time one must spend on the treadmill to erase it.   So with Easter right around the corner, I decided to come up with a fun and simple Easter themed treat that mitigates the food guilt but satisfies the sweet tooth.  The ingredients cost under $5 for 8-10 Easter egg sized servings so it is affordable for every budget.  Sorbet served in an Easter egg ups the ante on hostess creativity, ‘Hippity Hoppity Easter’s On It’s way!’

Easter Egg Sorbet!
I started with large Easter eggs purchased from a local discount store.  One dozen costs under $1.  I’m obsessed with the vibrant colors after a cold, dreary winter.
Who doesn’t love Easter eggs?
The ingredients are simple.  One 12 ounce package of frozen berries.  You have choices here.  I used raspberries, but strawberries or blueberries would also be delicious.  There are also choices as far as sugar content.  You may use one cup of sugar OR one banana and 1/2 cup of sugar.  One cup of water and one lime will round out your ingredient list.
Begin by zesting the lime.  I like the tart flavor, so I used most of the lime.  You need at least two teaspoons but the rest is up to you.  

Zest the lime first

I also squeezed a bit of the lime for good measure.

Juice the lime onto the lime zest
Combine the sugar and water in a pot and heat until sugar dissolves in the water.  Gently heat this so it won’t boil and burn your skin.

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
The final product will make any hostess the belle of the Easter Parade!


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