10 leftover fortune cookies, 6 crushed into pieces, 4 left whole
Whipped cream, for garnish
Fresh raspberries, for garnish
For the sauce: Puree the raspberries with the sugar, lemon juice, and ginger in a food processor.
For the sundae: Scoop the sorbet into shallows bowls. Top each serving with some crushed fortune cookies and raspberry sauce. Top with a dollop of whipped cream and a few fresh raspberries. Garnish with the whole fortune cookies and serve.