Frozen Sorbet Pie Recipes

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

Steps:

• Spoon sorbet into large bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Spoon into crust; cover. Freeze 1 hour or until slightly set.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining 1 cup whipped topping. Spoon over sorbet layer in crust.
• Freeze at least 4 hours or overnight. Remove from freezer about 15 min. before serving. Let pie stand at room temperature or in the refrigerator until pie can easily be cut. Store leftover pie in freezer.

Steps:

• To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
• After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
• Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

Steps:

• 1. In large bowl stir together sorbet and half of whipped topping. Spread in crust. Freeze about 15 minutes or until slightly firm.2. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Gently spread over sorbet layer in crust.3. Freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.