8 fresh med. apricots, halved and pitted
3/4 c. raspberry sherbet
1/2 c. fresh red raspberries
Few drops almond extract

Place 4 apricot halves in each serving dish. Stir raspberry sherbet to soften; mix in fresh raspberries and almond extract. Spoon over apricots. (Or, return raspberry mixture to freezer and freeze until firm enough to scoop. Serve small scoops over apricot halves in dish.) If desired, trim with a few additional raspberries and fresh mint sprigs. Makes 4 servings.