- 3 pints assorted colors and flavors of sorbet (such as lemon, raspberry and mango)
- 1 pint raspberries and blackberries combined
- 2 kiwis peeled, sliced
Pour 1 cup very hot tap water into a glass bowl. Place 2 large serving spoons in the bowl to warm them. Uncover sorbet and let stand 5 minutes.
Set out small dessert dishes or bowls. Using the spoons, scooping across the surface of the sorbets, roll sorbet into heaping, oblong scoops resembling eggs.
Place an egg shaped scoop of each flavor sorbet on a nest of mixed fresh berries and kiwi slices. Serve.
This recipe yields 4 servings, plus leftover sorbet.