1. Peel the apples and cut them into chunks.

2. In a large saucepan, combine the apple chunks, lemon juice, sugar, and cinnamon. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 30 minutes or until the apples are soft.

3. Mash the apples using a potato masher until they get a chunky texture. If you prefer a smoother texture, you can also use a blender.

4. Cool the apple sauce completely before moving on to the next step.

5. Meanwhile, rinse the raspberries and hull the strawberries.

6. Put the raspberries and strawberries in the blender and blend until smooth.

7. Once the apple sauce is cooled, layer the apple sauce and the berry puree in a glass, starting with apple sauce at the bottom.

8. Continue the layering until the glass is full, finishing with a layer of berry puree.

9. Refrigerate for at least 2 hours before serving.

10. Serve cold, garnished with a couple of fresh mint leaves.