- 1 cup lemon sorbet
- 2 teaspoons lemon zest
- 1/2 pint blackberries
- 1/2 pint strawberries, sliced
- 1/2 pint raspberries
- 1 store-bought angel food cake
Melt the sorbet over low heat with the zest in a small saucepot. Stir in the berries to coat. Cut the cake and pour the berries and sauce over top.