Orange blossom cooler

Yield: 4 Servings

Measure Ingredient
2 cans (6 oz.) frozen lemonade
1 can (6 oz.) frozen orange juice
9 cups Cold water
5 pints Pineapple sherbet
1 quart Vanilla ice cream

Combine frozen juices and water. Place sherbet and ice cream in bottom of punch bowl, break in small pieces with spoon. Add juice mixture, stir until sherbet and ice cream are partially melted. On top of punch, float "blossoms" of orange slices centered with Maraschino cherries. Makes about 5 quarts punch or 40 (½ cup) servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998

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