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Sorbet Eggs
Recipe courtesy Rachael Ray
Ingredients
3 pints assorted colors and flavors of sorbet, such as lemon, raspberry
and mango
1 pints raspberries and blackberries combined
2 kiwis, peeled and sliced
Directions
Pour 1 cup very hot tap water into a glass bowl. Place 2 large serving
spoons in the bowl to warm them. Uncover sorbet and let stand 5 minutes. Set out small dessert
dishes or bowls. Using the spoons, scooping across the surface of the sorbets, roll sorbet into
heaping, oblong scoops resembling eggs. Place an egg shaped scoop of each flavor sorbet on a nest of
mixed fresh berries and kiwi slices. Serve.
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