Lemon Sorbet Sandwiches Recipe

A refreshing pick-you-up treat to enjoy any time of day.

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1 Serving
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5 minutes preparation
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107 Calories per serving (approx)



  1. Leave the sorbet at room temperature to soften slightly (approx. 5 minutes).
  2. Cut the Lemon Drizzle Square in half. Spoon half of the sorbet onto one half of the Lemon Drizzle Square. Top with the raspberries and the remaining sorbet.
  3. Top with the other half of the Lemon Drizzle Square to make a sandwich, and press together gently. Smooth over the sorbet edges with the back of a teaspoon and return to the freezer on a plate for approx. 30-40 minutes until sorbet is firm. Serve. If storing overnight, wrap in cling film and place in freezer. Remove from freezer and let sit for 5 minutes at room temperature before eating.


  • The raspberries will firm up once the sandwich is frozen and will add a tasty crunch and fruity flavour to the sorbet. If preferred, leave them out.
  • Vary the sorbet flavour; try a contrasting berry flavour or a tangy mango or try using low-fat vanilla ice cream, which is equally delicious.