Minted sherbet ring with strawberries
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Sherbet, lemon or pineapple, slightly softened |
| ⅓ | cup | Creme de menthe |
| 4 | cups | Fresh strawberries, hulled |
Directions
Beat sherbet on medium with creme de menthe until smooth. Spoon into a 5-½ cup ring mold, wrap in freezer wrap and refreeze.
TO SERVE: Dip mold into hot water almost to the rim to loosen. Wipe mold dry and invert on plate. Fill the center with strawberries.
Sherbet can be quickly softened in the microwave. Use any berry in season, or substitute frozen. Do not exceed ⅓ cup creme de menthe or the mixture will not freeze.
Recipe by: Good Housekeeping Illustrated Cookbook Posted to MC-Recipe Digest V1 #563 by Barbara Zack <bzack@...> on Apr 12, 1997