|Lemon sherbet||4 Pint|
|Pink champagne||4⁄5 Quart, chilled|
|Red food color||1⁄8 Teaspoon|
1. Turn sherbet into large bowl; beat just until smooth but not melted.
2. Pour in champagne and food color and whip well until well combined.
3. Turn into 12-cup decorative mold. Freeze until firm, preferably overnight, if possible.
4. Invert mold on serving platter with a hot damp cloth over mold, and shake. Garnish with fruit and icing sugar and serve immediately