Lemon or orange sorbet topped immediately before serving with crushed SweetTarts and a splash of sparkling water.
Top at the very last moment; the SweetTarts dissolve into the sorbet within minutes. Chill the glasses in the freezer while you crush the candy.
Make this one right before serving; it doesn't keep. Use a flavor that matches: lemon sorbet with yellow SweetTarts looks great.
Ingredients
Scale
Measurement units
- 3 cup lemon or orange sorbet
- ½ cup SweetTarts
- ½ cup sparkling water
Ingredients
Scale
Measurement units
- 3 cup lemon or orange sorbet
- ½ cup SweetTarts
- ½ cup sparkling water
Instructions
Prep
Crush SweetTarts (½ cup) into small pieces and put 4 glasses in the freezer.
Equipment: 4 chilled glasses or bowls
Chill the glasses
Leave the glasses in the freezer at least 10 minutes, until frosty.
Equipment: 4 chilled glasses or bowls
Assemble
Scoop lemon or orange sorbet (3 cup) into the chilled glasses, dividing it evenly among the 4 glasses.
Top the sundaes with the crushed SweetTarts, dividing them evenly.
Pour sparkling water (½ cup) evenly over the sundaes and serve immediately.
Equipment: ice cream scoop, 4 chilled glasses or bowls
Before you cook
Cook notes
- • Top at the very last moment; the SweetTarts dissolve into the sorbet within minutes.
- • Chill the glasses in the freezer while you crush the candy.
- • Use a flavor that matches: lemon sorbet with yellow SweetTarts looks great.
- • Make this one right before serving; it doesn't keep.
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