Instructions: Prepare the fruits by picking through the berries, discarding any which are bruised or moldy. Stem the strawberries and, if large, cut them in half.

Puree the frozen raspberries in a blender or food processor until smooth and strain through a sieve.

TO SERVE: In a glass goblet or shallow bowl, portion out one cup of mixed berries per person and 2 small scoops of sorbet; drizzle about 1/3 cup of sauce over the berries and garnish with mint.

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