Instructions: Fit each crepe into an ovenproof 1 1/4-cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake the tulipes on a jelly-roll pan in a pre-heated 400 degree oven for 5 minutes. Remove the foil and bake the tulipes for 2 to 3 minutes more, to until they are crisp and golden.

In a food processor or blender puree the packaged raspberries with the reserved syrup, force the mixture through a fine sieve set over a bowl, scraping and pressing hard on the solids to separate as much pulp from the seeds as possible, and whisk the raspberry sauce until it is blended. Spoon about 2 tablespoons of the sauce onto each of 8 dessert plates, set a tulipe on the sauce on each plate, and fill each one with a scoop of the Lemon Sherbet. Sprinkle 1/4 cup of the fresh raspberries over each tulipe and garnish the tulipes with the mint sprigs.

This recipe yields 8 tulipes.

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