Strawberry Ice Pops with Sorbet & Wild Berries

Strawberry Dessert with Sorbet and Wild Berries

This recipe combines strawberry sorbet, cooked strawberry preserves, fresh berries, and basil for a cold fruit dessert. It can be served in bowls rather than as a molded ice pop if that suits your setup better.

Sorbet Base

The sorbet uses strawberries, trimoline, sugar, and super neutrose for a smoother frozen texture. Churning after a cold rest helps the final sorbet stay easier to scoop.

Preserves and Fresh Fruit

The preserves add a softer cooked strawberry layer under the sorbet, while the fresh strawberries and wild berries keep the dessert bright and textured. Basil adds a mild herbal note that works well with the fruit.

Serving Notes

Spoon the preserves into the base, add fresh berries, then top with sorbet just before serving. A small drizzle of olive oil is optional, but it can round out the fruit flavour.