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The perfect fruity dessert for last minute al fresco dining – and it's fat-free too!
Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.
Asian Fruit Sorbet: Spoon 2 tbsp chopped pineapple and half a passion fruit into the bottom of each glass. Top each with 2 scoops mango sorbet, 50ml each pineapple juice and coconut milk and a splash Malibu, if you like. 85g-100g/3oz-4oz demerara sugar Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of
Recipe from Good Food magazine, July 2007
Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.
