Lemon Affogato


  • Mint sprigs (optional)
  • 20 fresh raspberries
  • 2 cups lemon sorbet (such as Edy's Whole Fruit Sorbet)
  • 1 cup lemon sparkling water (such as Perrier), chilled

1. Spoon 1/2 cup sorbet into each of 4 small bowls or glasses; freeze 15 minutes. 2. Pour 1/4 cup sparkling water over each serving; top each with 5 raspberries. Garnish each with a mint sprig, if desired. Serve immediately.

View full recipe at My Recipes


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