Looking for a perfectly refreshing treat this summer? These raspberry-infused citrus sorbet cups are the obvious choice! The delicious delights are sure to be a hit at any Fourth of July gathering, summer pool party, or outdoor picnic. Complete with adorable cups made from fresh lemons, and limes (and oranges, if you'd like larger cups!), the citrus sorbet dessert is just as charming as it is tasty. Not convinced it’s the ideal summer snack? Because the citrus sorbet cups are packed with fresh fruit, they are a great source of vitamins and minerals. After all, enjoying dessert doesn’t always have to be a “guilty” pleasure! If you don't have time to whip up your own batch of sorbet, fill your citrus cups with your favorite store-bought sorbet. No one has to know!
3 cups water
1 cup sugar
5 cups fresh or frozen raspberries
- To prepare the sorbet, bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
- Process sugar syrup and raspberries, in batches, in a blender until smooth. Cover and chill 2 hours.
- Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer’s instructions.
- To prepare the fruit cups, cut oranges, lemons and limes in half. Cut any pointed tips off of the lemons and limes and discard. Juice the fruit, being careful not to tear the sides. Reserve juice for another use. Using a pairing knife and a large spoon, scrape out pulp and flesh.
- Arrange fruit cup halves in muffin tins and fill with raspberry sorbet. Smooth tops with a small flexible spatula or butter knife and freeze until ready to serve. Cover once sorbet is solid. Sorbet cups can be made 1 day ahead.