LEMON-BERRY SORBET CAKE NESTLED IN A GINGERSNAP CRUST AND FESTOONED WITH CHOCOLATE RIBBONS

Yes, I’m revisiting our favorite Lemon-Berry Sorbet Cake. How can I not when there are holiday gatherings around every corner and celebrations to be celebrated? This time, though, I changed things up–but just a bit since it’s hard to improve on near perfect 🙂

2 cups gingersnap cookie crumbs (put cookies in large zip top bag, pound a bit, and “crumb” with a rolling pin)

3 tbsp unsalted butter, melted

2 pints lemon sorbet, softened (divided)

1 pint raspberry sorbet, softened

2-1/2 cups frozen mixed berries (or fresh)

1/2 cup semi-sweet chocolate mini-morsels

1) Combine cookies crumbs and melted butter, stir well and press into bottom of 10″ springform pan; freeze 10-15 minutes until firm

2) Spread 1 pint softened lemon sorbet over crumb crust; freeze 20 minutes

3) Spread 1 pint softened raspberry sorbet over lemon sorbet; freeze 20 minutes

4) Spread 1 pint softened lemon sorbet over raspberry sorbet; scatter berries across top and gently press into sorbet

5) Melt chocolate morsels (I microwave 30-45 seconds, spoon into sandwich bag, and snip a small hole in bottom corner); squeeze several thin “ribbons” of melted chocolate over berries; cut larger hole in sandwich bag and squeeze several thick “ribbons” over berries; return sorbet cake to freezer for a minimum of one hour (preferably 2 or more)

6) To serve, remove sorbet cake from springform pan; allow to sit 5-10 minutes; slice and serve immediately

Servings: 8-12 (of course, you might be kidding yourself)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/13/12

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One thought on “LEMON-BERRY SORBET CAKE NESTLED IN A GINGERSNAP CRUST AND FESTOONED WITH CHOCOLATE RIBBONS

  1. […] I posted a recipe for Lemon-Berry Sorbet Cake a while back, it struck me it would be fabulous in cupcake form. so, here’s to revisiting […]

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