1 pt. lime sherbet
1 pt. orange sherbet
1 pt. raspberry sherbet
1 pt. lemon sherbet
1 (11 oz.) can mandarin orange sections, drained
Blueberries
Strawberries, halved
Red raspberries
1 recipe Double Berry Wine Sauce

Scoop sherbet into balls. Place on waxed paper or foil-lined baking sheet; freeze until very hard. Carefully arrange the frozen sherbet and each of the fruits alternately in a large chilled brandy snifter or a large chilled glass bowl. Serve in individual serving dishes along with Double Berry Wine Sauce.

DOUBLE BERRY WINE SAUCE:

1 (10 oz.) pkg. frozen raspberries
1 1/2 c. cranberry juice cocktail
1/4 c. sugar
3 tbsp. cornstarch
1/2 c. dry red wine

In saucepan, bring raspberries and cranberry juice to boil. Press through sieve. Return juice mixture to saucepan. Stir together sugar and cornstarch. Add to sieved raspberry mixture. Cook and stir until mixture is thickened and bubbly. Stir in wine. Cool thoroughly. Makes 2 3/4 cups ice cream and fruit sauce. 12 servings.