Hello friends! Today’s post for these Easy Berry Sherbet in Crispy Filo Cups is coming to you from Greece! I am really excited to share this ultimate summer treat that takes only minutes to make!
A two-part dessert
- To make the easy berry sherbet, we only need two ingredients: frozen berries (strawberries, raspberries, blackberries, blueberries) and sweetened condensed milk. That’s all! Surprisingly easy to make, this is a no-churn sherbet and does not need an ice cream maker!
- Delicious on its own, this refreshing sherbet can be turned into a wonderful summer dessert when served in buttery, crispy filo cups that are simple and fun to make!
Sorbets, Sherbets and Granitas
What is the difference between sorbets, sherbets, and granitas?
Sorbets are dairy-free and egg-free, and are made from fruit juice or flavored water and simple syrup. They are churned like ice cream to give them a soft and snowy texture.
Sherbets are basically the same as sorbets, but are usually made with some amount of milk or cream in addition to the fruit juice.
Granitas are exactly like sorbets except they are not churned in a machine, but stirred by hand. The liquid base is poured into a shallow dish and frozen. At intervals, the base is stirred or raked with a fork to break up the ice crystals as they form. The result is a frozen dessert with a coarse and flaky texture.
Ingredients for the Easy Berry Sherbet in Crispy Filo Cups
For this easy, egg-free recipe you will need:
- Frozen Berries
- Sweetened Condensed Milk
- Lemon zest
- Half a package of good quality filo dough (I used Fillo Factory, country style filo)
6 steps to a great summer dessert
- Lay out the filo dough, brush it with melted butter, and cut it into squares
2. Press the filo squares gently into a prepared muffin tin
3. Bake the filo cups until golden (this part of the recipe can be made ahead of time)
4. Process the frozen fruit with the milk in a food processor, then chill in metal container
5. Lay out all the components: the sherbet, the baked filo cups, and the optional fresh fruit for topping
6. Scoop some sherbet, fill the filo cups, and top with fresh fruit and tiny mint leaves (optional)
Why this recipe works
Similar recipes require an ice cream maker to churn the mixture while it freezes in order to make it airy and smooth. In this recipe, the use of sweetened condensed milk prevents the formation of crystals because of its low water content. The result is a delicious, velvety sherbet bursting with incredible summer flavors!
A perfect summer recipe
I cannot think of a more refreshing recipe, which is also perfect for easy summer entertaining. Delicious as it is, you can also customize this sherbet to include your favorite frozen fruit and a variety of other toppings. Creamy, velvety, only slightly sweet, this fruit dessert is a real winner!
- 1 lb. frozen berries (a mix of strawberries, raspberries, blackberries, and blueberries)
- 1 can sweetened condensed milk
- 1 tsp. lemon zest
- ½ package country style (or regular) filo dough at room temperature
- --- melted butter
- --- fresh berries for topping (optional)
- For the sherbet
- Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
- Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
- When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
- For the filo cups
- Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
- Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
- Prepare the muffin cups by brushing them with some melted butter.
- Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
- Bake for 10-12 minutes or until golden brown.
- Allow them to cool (this can be made early in the day)
- To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!
2. For this recipe I used country style filo that is slightly thicker. The recipe works well with regular filo too. If you use regular filo, use four pieces of filo instead of three.
3. A light dusting with powdered sugar on the filo just before serving, makes this dessert even more visually appealing!
This recipe is a collaboration with Fillo Factory. You can find filo dough (along with puff pastry) at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
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Your explanation for the role condensed milk plays in the berry sherbet is both understandable and delicious! Thank you for including that info.
I am so glad you found it useful, Cathy! I like to share information like this in my posts:)
I rate this as 5 ⭐️ ⭐️⭐️⭐️⭐️, though I was having difficulty clicking the actual stars.
Thank you so much Cathy, I really appreciate it!
It looks wonderful and quite straightforward to make, thank you Marilena!
It is super easy to make, the perfect summer dessert! Thank you Marianna!
This sounds great and the pictures are beautiful!
I am so glad you like it Kathy! I hope you make it this summer!
I needed an emergency dessert a couple of days ago, and this is what I made. It could not have been easier, or more delicious! Knowing now how to use condensed milk in this way is a revelation. While we loved the mixed berries –so refreshing and pretty!– I can also imagine several different fruit variations. Thank you, Marilena, for another great dish and for the beautiful photos!
An emergency dessert — that sounds great, and I am so glad you made it! Super easy to prepare and no ice cream machine is needed! Thank you for sharing!