Easy Berry Sherbet In Crispy Filo Cups Food

ORANGE SHERBET CUPS WITH BLACKBERRIES

Steps:

• Cut 2 oranges in half; scoop out the flesh (reserve for another use). Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

EASY BERRY SHERBET IN CRISPY FILO CUPS

Steps:

• For the sherbet
• Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
• Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
• When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
• For the filo cups
• Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
• Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
• Prepare the muffin cups by brushing them with some melted butter.
• Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
• Bake for 10-12 minutes or until golden brown.
• Allow them to cool (this can be made early in the day)
• To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!

FRUIT SHERBET

Steps:

• In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

BERRY SHERBET

Steps:

• Puree all ingredients using a food processor or blender until smooth.
• Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.