Place vanilla ice cream in a large bowl. Allow to stand in the refrigerator for about 30 minutes. When ice cream is softened, quickly spread it about 1/2 inch thick over the bottom and sides of a 6-1/2- to 8-cup ice cream mold or bowl. Return mold or bowl to freezer.
Place raspberry sorbet in a large bowl. Allow to stand in the refrigerator for about 30 minutes. When sorbet is softened, quickly spread it about 3/4-inch thick over vanilla ice cream in mold. Immediately return mold or bowl to freezer.
Repeat with mango and lemon sorbets, filling entire mold with sorbet and ice cream. Return to freezer for 2 hours or until frozen hard.
To unmold, dip ice cream-filled mold or bowl in a larger bowl or sink filled with warm water for several seconds or until the edges appear to separate from the mold. Immediately invert mold onto serving platter. Remove mold.
Return to freezer for 15 minutes. To serve, cut into slices with a knife dipped in hot water. Serve with Raspberry Sauce or Beaujolais Sauce. Makes 8 servings.
Nutrition analysis is per serving with 2-1/2 tablespoons Raspberry Sauce.
In a large saucepan stir together Beaujolais wine and sugar. Bring mixture to boiling over medium-high heat. Reduce heat; continue boiling gently until reduced to about 1 cup, stirring occasionally, about 15 minutes. Stir in lemon juice and cinnamon. Cook and stir for 2 minutes more. Remove from heat; cover and chill. Makes 1 cup.
In a small bowl stir together raspberry pourable fruit and fresh raspberries. Makes 1-1/4 cups sauce.