Food & Cooking Recipes Dessert & Treats Recipes Flag Ices Be the first to rate & review! These colorful sorbets make the perfect Fourth of July dessert. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chelsea Cavanaugh Prep Time: 25 mins Total Time: 8 hrs 25 mins Yield: 18 cups Here's a lip-smacking way to pledge allegiance to the Stars and Stripes: An all-American display of raspberry and lemon ices makes a fun Fourth of July dessert. The individual cups of sorbet are a refreshing way to end your big cookout—plus they're a treat pretty much everyone can enjoy, since they're gluten-free, dairy-free, and vegan. These ices are easy to make. The lemon ice has just two ingredients, lemon juice and simple syrup. The raspberry has three: raspberries, lemon juice, and simple syrup. They do need plenty of time to freeze, but a make-ahead dessert is a boon when you're hosting a crowd on this holiday—or anytime during the summer season. If you're pressed for time, use store-bought sorbet cups instead and place them in the shape of the American flag. 29 Red, White, and Blue Desserts for a Patriotic Celebration Ingredients 1 ½ cups plus 1 ½ teaspoons fresh lemon juice 1 ½ cups plus ¾ cup simple syrup 4 ½ cups fresh raspberries Directions Combine the lemon juice and simple syrup: Combine 1 1/2 cups each fresh lemon juice and simple syrup in an 8-inch baking dish. Blend the raspberries with simple syrup: Blend raspberries with remaining 3/4 cup simple syrup and 1 1/2 teaspoons lemon juice until smooth; strain into a second 8-inch baking dish. Freeze: Freeze both mixtures, raking with a fork every hour, until flaky and frozen, 4 hours. Blend each flavor with water: Blend each flavor with 1 1/2 cups water until smooth. Transfer to paper cups and freeze: Transfer to 3-ounce paper cups and freeze until firm, at least 3 hours. Arrange in the shape of the American flag: Line a 9-by-13-inch baking sheet with parchment, then arrange ices in alternating rows, leaving room for a stack of blue napkins. Let the fully assembled sheet chill in the freezer until ready to serve. Freezing the baking sheet the flag ices are served on keeps them colder for longer (and a quarter-size baking sheet fits in most freezers). Rate it Print