Make Ahead

Prince's "Raspberry SorBeret" or just call it Dessert Nachos with Fruit Salsa

July  7, 2011
0 Ratings
  • Serves 6
Author Notes

We love cool and creamy desserts or desserts with fruit and this dessert combines the best of both worlds. In the winter, we have been known to use the frozen triple berry blend, but we always add an extra package of the red raspberries. But right now, with the berries at their freshest...mmmm

Goes great with the raspberry chipotle flank steak! —lorigoldsby

What You'll Need
  • For the sorbet
  • 3/4 cup water or raspberry soda (I used Hansen's)
  • 1 3/4 cups sugar (1/4 c. less, if using soda)
  • 1 small lemon, juiced
  • 2 tablespoons raspberry liqueur (I used Chambord)
  • 3 pints red raspberries
  • For the Fruit Salsa and Nachos
  • 12 flour tortillas
  • cinnamon sprinkles (1T. each of cinnamon, sugar and 1 t. cardamon)
  • 1 pint red raspberries
  • 1/2 pint each of blackberries, blueberries, strawberries
  • 1 white peach, diced
  • 1 teaspoon each of cinnamon and cardamon
  • 10 mint leaves
  • 1 fresh limes, zested and juiced
  • chocolate sauce for drizzling (I used my recipe from my chololate-carmel concrete)
  1. to make the sorbet: Boil the water (or soda) and sugar to dissolve...approx 2 minutes to let the carbonation burn off. cool completely and add lemon juice and liqueur.
  2. Puree 3 pints of raspberries in food processor, strain with a fine mesh seive. Process according to your machine directions.
  3. for the fruit salsa: muddle 5 of the mint leaves with the lime juice. Add cinnamon and cardamon. Mash 1/2 of the fruit into the juice mixture
  4. Add rest of the fruit. Chiffonade remaining mint leaves.
  5. Slice tortillas into 6 pieces each. On a baking stone, lay pieces in a single layer and sprinkle water onto each one. Sprinkle cinnamon sugar mixture on top of water. Bake at 400 for 5 minutes or until golden brown.
  6. to prepare platter: line platter with "nacho chips" Add 3-4 scoops of raspberry sorbet, drizzle fruit salsa and chocolate sauce on top.
  7. Dig out your old Prince's probably still in your walkman in the basement. C' know you've been humming it the whole time you've been reading!
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See what other Food52ers are saying.

  • Sagegreen
  • AntoniaJames
  • lapadia
  • lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

11 Reviews

KarenOCook July 10, 2011
Just a little tast and I was sent to berry heaven! SO refreshing.
Sagegreen July 8, 2011
So creative!
lorigoldsby July 8, 2011
Thanks Sagegreen! You know I take that as high praise!
AntoniaJames July 7, 2011
Brilliant. That's all I can say. Oh, and "I want some!!" ;o)
lorigoldsby July 7, 2011
AJ--Thank you! I'd love to share a platter with you! Maybe one day we'll have a food52 convention... I'm positively green with envy when I hear about the eastcoast food52 meetups!
lapadia July 7, 2011
This is a beautiful summer dessert idea, Lori! Like your soda in the sorbet idea, if/when I try this it, I would need to cut down the granulated sugar to a liquid form such as coconut nectar, agave or raw honey, am sure it will be just as tasty and creamy looking, though :)
lorigoldsby July 7, 2011
I use splenda in place of the sugar on the nachos--my mom is diabetic. And the Hansen's soda is available in diet (which I do use). I've not substituted the nectar or agave, but would like to do so, if you do, let me know!
lapadia July 7, 2011
Hi, will let you know for sure! Was thinking of something like I made with my most recent Blackberry & Coconut Nectar Sorbet…and using some soda. That liquid glucose combo gives a smooth product that holds together beautifully…up to 3 days that I know of, never any left after that! I don’t use the splenda type products, doesn’t agree with me, lately I have really like using the coconut products very low GI, you should check them out (if you never have) for your mom’s recipes:
lorigoldsby July 7, 2011
thanks for that tip--will definitely attempt some experimentation!
lorigoldsby July 7, 2011
In the picture, I didn't put a lot of the salsa on the chips so you could get the whole visual...still trying to figure out the "Foos stylist" part of this...but we do serve it "drunken style" it's a very juicy salsa.
lorigoldsby July 7, 2011
FOOD stylist not foos...obviously still trying to "get the hang of" typing!