1 quart container VELVET Raspberry Sherbet
1 quart VELVET Lemon-Lime Sherbet
1 quart VELVET Champagne Sherbet
1 quart VELVET Rainbow Sherbet

Grated fresh lemon or orange peel
Toasted coconut
Chopped pecans
Chopped dried cranberries

Place a jelly-roll pan in the freezer, lined with parchment paper. Place each coating ingredient into a small bowl. With a small ice cream scoop or melon ball scoop, scoop out the sherbet and roll in the coatings, selecting one for each flavor. Mix coatings with various flavors of the sherbet. Freeze immediately in a single layer on jelly-roll pan. Serve three different sherbet truffles on a plate with a Christmas cookie.