Sorbet Cups

By michaelmeiner

Ingredients

• 1 pint raspberry sorbet
• 1 pint vanilla ice cream
• 1 pint mango or lemon sorbet

Preparation

Step 1

Let sorbets and ice cream sit for 15 minutes at room temperature to soften. Transfer to separate bowls to mix them and make them more spreadable.

Line two muffin tins with muffin cups.

Spread an even layer of raspberry sorbet on the bottom 1/3rd of each cup. Freeze for 15 minutes. Place an even layer of vanilla ice cream to evenly cover the raspberry sorbet. Freeze for 15 minutes. Place an even layer of mango sorbet over the vanilla. Cover with plastic wrap and freeze. Can be made 4 days ahead.

To serve, remove paper line.