Instructions: To make lemon sorbet: In a large non-reactive bowl, combine water, sugar and lemon juice. Let stand for at least an hour, until sugar dissolves. Pour into airtight container and chill overnight.

Freeze sorbet in ice cream machine according to manufacturers directions.

While sorbet freezes, prepare vase mold. Fill mold with sorbet and cover with plastic wrap placed directly on the surface of the sorbet. Freeze sorbet mold overnight.

To make the bouquet: Cut cantaloupe in half, remove seeds, and use melon baller to make balls to use as buds. Peel honeydew and cut very thin wedges; roll a thin wedge of honeydew from end to end to make a rosebud. Peel and cut kiwifruits in half through the center (as a lemon is cut) to form two crowns.

Cut kiwi crowns in half lengthwise so they lie flat to form tulip shapes. Peel mangoes, remove pits and cut flesh into very thin slices. Roll slices to form buds; roll other slices to make flowers.

Cut rind away from oranges and cut fruit into segments; arrange segments like flower petals, then place blueberries in center to look like black-eyed Susans.

Remove stems from strawberries and make several partial cuts to create a fan.

Have the fruit ready to arrange quickly as the sorbet is un-molded. Un-mold the sorbet onto a well-chilled oval platter.

Arrange the fruit bouquet on the platter so that it spreads out from the top of the vase. Sprinkle with additional blueberries and raspberries as color accents and serve immediately. Serve with raspberry sauce on the side.

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