- 1 cup lemon sorbet
- 2 teaspoons lemon zest
- 1/2 pint blackberries
- 1/2 pint strawberries, sliced
- 1/2 pint raspberries
- 1 store-bought angel food cake
Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.