1 (1 lb. 4 oz.) can frozen pitted tart red cherries
1 (10 oz.) pkg. frozen raspberries
1 1/2 tbsp. cornstarch
Dash salt
1 tbsp. lemon juice
2 c. fresh whole strawberries

Drain cherries, thawed, and raspberries, thawed, reserving syrups. Add enough water to syrups to make 2 1/2 cups. Blend 1 1/2 tablespoons cornstarch, dash salt and syrup mixture. Cook and stir until thick and bubbly. Add lemon juice. Stir in drained fruits and fresh strawberries. Chill. Spoon into sherberts; top with sour cream or whip cream.