Lemon Sherbet with Kiwi
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(This is to cleanse and refresh the pallet.) (Another name for this type of sherbet is "spoom") INGREDIENTS PER SERVING Sugar Fresh lime 1 small scoop lemon sherbet 1/2 kiwi, skinned Dash of Crème de Cassis 1 sprig fresh mint, candied violet may be substituted Rim a 5 to 6-ounce champagne saucer in sugar, wetting the edges first with a lime. Scoop the lemon sherbet into the glass. Cut the kiwi into slices then cut each slice in half. Arrange a border around the sherbet. Dot the sherbet with crème de cassis and garnish with fresh mint sprig. (Indent the top of the sherbet with the bowl of a demitasse spoon to retain some of the liqueur and add to the attraction.)