- 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.