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In a medium saucepan, combine the port and wine and place over medium-high heat.
Bring to a boil, and then add the orange and lime slices, the spices and sugar.
Return to a boil, then remove from the heat and cool for at least 30 minutes.
Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).
To serve, place one scoop of ice cream in each 6 champagne glasses.
Cover the ice cream with sliced strawberries and drizzle generously with the port sauce.
Add a dollop of whipped cream, a whole strawberry and a sprig of fresh mint for show.
Serve at once.
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