Instructions: In cocktail glasses or small dessert cups, place 2 small round scoops of mango sorbet. Pour 1/2 ounce, half of a shot, Amaretto over sorbet.

Using a hand held small grater grate the crystallized ginger over the sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave off small curls of the ginger pieces.

Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh red raspberries.

This recipe yields 4 servings.

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