These sweet “cupcakes” made of fresh blueberry sorbet are a delightful, cooling lemon-berry treat with a cookie crunch on the bottom and fluffy whipped cream on top. They’re the perfect dessert for any summer gathering. The cupcakes can be made well in advance, simply top with fresh whipped cream right before serving.
Active Time: 30 Mins
Total Time: 6 Hours 30 Mins
Yield: Serves 12 (serving size: 1 “cupcake”)
5 cups fresh blueberries (about 2 1/2 pt.), plus more for garnish
1/3 cup honey
1/4 cup granulated sugar
2 teaspoons lemon zest plus 2 Tbsp. fresh lemon juice (from 1 lemon)
1/8 teaspoon kosher salt
1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walker’s)
2 tablespoons salted butter, melted
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Fresh strawberries, halved
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