Place juice and lemon sorbet in blender container. Cover and blend until smooth.
Drop 2 small spoonfuls of raspberry sorbet into each glass. Top with half the orange juice mixture. Divide spoonfuls of remaining sorbet evenly between glasses.
Top with remaining orange juice mixture. Garnish with raspberries and mint. Serve immediately.
Chill glasses in freezer up to 2 hours before using; substitute strawberry, peach or mango sorbet for raspberry sorbet, if desired.