Pink and white marshmallows add some fun to tangy berry sorbet and summer's best berries. For a real shortcut, use your favourite store-bought sorbet or ice-cream.
180g castor sugar
2 tbsp vodka
100g low-fat yoghurt
1 tbsp icing sugar
½ tsp pure vanilla extract
4 white marshmallows
4 pink marshmallows
12 tiny mint leaves
To make the berry sorbet, combine sugar and water and bring to the boil. Keep at a high simmer for three minutes, then remove from the heat and cool. Puree 200g of the raspberries. Add puree and vodka to the syrup, stirring well. Strain out the seeds and churn in an ice cream maker according to the manufacturer's instructions until frozen, or freeze in a shallow container and stir to break up the crystals every hour for three hours. Store in the freezer.
Chill four glass bowls or cocktail glasses. Whisk yoghurt, icing sugar and vanilla together until smooth. Remove berry sorbet from the freezer 10 minutes before serving.
To serve, cut each marshmallow cross-wise into three or four slices. Layer the remaining berries, scoops of sorbet, drizzles of yoghurt and marshmallow slices (cut-side up) into each glass. Add a few mint leaves and serve immediately.