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1. Line a 2-quart bowl with plastic wrap. Press sorbet on bottom and two-thirds up the sides of the bowl to form a shell. Cover and freeze at least 1 hour.
2. Soften chocolate ice cream. Gently stir in orange liqueur or orange juice. Spoon into the center of the sorbet shell, pressing down to remove air bubbles. Cover and freeze for at least 4 hours.
3. Unmold frozen mixture. Remove plastic wrap. Serve with berries. If desired, garnish with mint. Makes 10 servings.