This two-tone lemon and strawberry sorbet is fruity, tart, and creamy all at the same time. Pop into little personal cups- or gorgeous mini bundts, garnish with fresh mint, and you have the perfect dessert for entertaining!
And snacking- am I right?! My kids love these as an after school treat, and the fact that they’re in little cups means no one complains about getting the bigger scoop. AHA.
So, summers over they say???! Back home on Kauai, it was summer all year round and therefore sorbet, Lapperts ice cream, and shave ice-on-the-beach weather no matter the month.I bought my first real jacket when I turned 18 and moved off the island. I still hate the winter.
Except snow- I love the snow!!!! And cuddles when it’s stormy outside, but like once, not for an entire season thank you very much!
Before fall sets in 100%, we can still reminisce about the golden beach days while we sip coffee and feel the cool breeze outside. And eat our sorbet.
Homemade sorbet is amazing- you know exactly what’s going into it, you can whip it up super fast, and it freezes beautifully. Just check out these little babes!
Guests will wonder how you had all that time to be so fancy, and you don’t have to tell just how easy it was.
The mini is everything- I’m telling you, mini anything impresses. I also love how easy it is to pop these out of the freezer already decorated and serve. No scooping or slicing.
To make the little cups, you’ll first make strawberry sorbet, and let it freeze before topping it with the creamy lemon. I use a container with a solid lid to hold the cups while they freeze, which I highly advise so no-one accidentally dumps a bag of broccoli on the tops of your sorbets and ruins them. A hard, flat lidded container is always best to freeze things in! I use one like this.
For more fabulous desserts:
Once frozen, you’ll whip up the lemon layer and pour that on top of the strawberry. BEFORE freezing go grate some lemon zest(it’s easier to do this when the lemons are whole, then squeeze them for the juice). Top each cup with zest and fresh mint leaves.
The mint flavor will seep into the top of the sorbet just a little bit and give the perfect extra flavor. The leaves stay nice and green in the freezer for at least a few days, so go on and make them ahead.
To make mini bundt sorbets, you’ll need a silicone mold or two(depending on how many you want to make). I use one like this and I love it. It also makes stunning mini Lemon Amaretto Cakes<<my favorite recipe!
I know in the photos my strawberry layer is on top, but it’s better the other way around. The strawberry layer is thicker than the lemon, so you’ll want to get the lemon on top, as it’s easier to scoop out bites that way.
So, you’re simply going to make the lemon layer first. You don’t need to spray your mold, the sorbets will pop right out. First place them in your container(as they’re a bit wobbly), fill them up, freeze, and once set, make the strawberry and freeze again.
To serve, pop out the sorbets and place them on personal plates. You can fill the centers with chopped strawberries, fresh mint, and grate lemon zest over the tops. They really are lovely!
and did I mention SO DELICIOUS?! Enjoy!
Thank you to my sister-in-law Chana for this recipe!
Fruity Lemon Strawberry and Mint Sorbet (2 ways!)
Ingredients
Strawberry Sorbet
- 1/2 bag frozen strawberries(300 gram)
- 1/2 cup White sugar
- 1/2 Tbs. lemon juice(freshly squeezed is best)
- 1/4 tsp vanilla extract OR 1/2 tsp vanilla sugar
- 1 egg
- 1/2 container Richs whip Non-dairy whipped toppping(212 ml)
Lemon Sorbet
- 1/2 container Richs whip Non dairy whipped toppping (212 ml)
- 1/2 cup sugar
- 1/3 cup lemon juice(freshly squeezed)
- 2 eggs
Garnish
- bunch of mint leaves
- grated lemon zest
Instructions
Strawberry Sorbet Layer
- To make the mini cups, start with the strawberry sorbet. Add strawberries, sugar, lemon juice, vanilla, egg, and Rich's whip to a food processor fitted with the blade attachment. Blend until smooth(you will see little flakes of strawberry). Divide between the cups, and place in the freezer to set overnight or for a few hours.
Lemon Sorbet Layer
- For mini cups: Once the strawberry layer has set, make the lemon layer. In the bowl of a stand mixer fitted with the whisk attachment, whip the Rich's whip until fluffy. Slowly add the sugar and whip to combine. Then add the lemon juice and eggs and whip to combine. Taste it- you can add some lemon zest here if you want it extra lemony!
- Take out the strawberry sorbets and( I use a spoon for this) fill the cups to the top with the lemon whip. Sprinkle over lemon zest, and delicately place a mint leaf into the top of each cup. Place in an airtight container, and return to the freezer. Freeze a couple hours, until set, and leave in the freezer until ready to serve.
To make the mini bundt sorbets
- For the bundts, start with the lemon layer first. Freeze until set, and then make the strawberry layer. Spoon on top. Freeze. When ready to serve, gently pop the sorbets out and place on personal plates. Sprinkle tops with lemon zest and garnish with mint leaves.
Did you make these Strawberry Lemon Sorbets?? Let me know in the comments below, and tag us in your photos on Pinterest, Insta, and FB! I loooooooove seeing your pictures!
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