Raspberry Sherbert Wreath

1/2 C. vanilla or white chocolate chips
1/4 tsp. shortening
10-12 small lemon leaves
3 pints raspberry sherbet or sorbet
1/2 C. fresh raspberries

1. In microwave or heavy saucepan, melt chips and shortening, stir until smooth.  With a small, new paintbrush, brush white chocolate in a thin layer on underside of each leaf.  Refrigerate until set, about 10 minutes.  Apply a second layer of white chocolate, chill for at least 15 minutes or overnight.  Gently peel leaf from chocolate.

2. For wreath, chill a 14-inch to 16-inch round serving platter in the freezer for at least 15 minutes.  Working quickly, scoop 1-1/2 inch balls of sherbet and arrange in ring on the platter.  Make a second ring of sherbet scoops inside the first ring.  Arrange a third ring on top of the other rings.  If sherbet begins to melt, return platter to freezer for 5 minutes.

3. Garnish with white chocolate leaves and fresh raspberries