Summer Fruit-Topped Sorbet Sundae

Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4

Ingredients

1
nectarine, chopped (1 cup)
3/4
cup fresh raspberries
3/4
cup fresh blueberries
2
tablespoons sugar
2
teaspoons orange-flavored liqueur or orange juice
1
pint (2 cups) lemon sorbet
4
thin ginger cookies

  • 1 In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
  • 2 Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

Expert Tips

When purchasing nectarines, look for smooth, unblemished skins. A good nectarine will be firm but not rock hard. For optimum eating, ripen them at room temperature for two to three days until they are slightly soft along the seam.

Use any combination of fresh summer fruit, such as chopped strawberries and peaches, in this delightful sundae topping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
57g
57%
(Dietary Fiber
3g
3%
  Sugars
44g
44%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
20%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.