Yield: 1 Servings
|2 cups||Unsweetened pineapple juice|
|2 cups||Orange juice|
|¼ cup||Lemon juice|
|1 pint||Any flavor sherbet|
|\N \N||Fresh mint sprigs|
Recipe by: From The New York Times Cookbook Although the recipe calls for making in glasses, it seems easy enough to change to a punchbowl.
Mix the juices. Divide the sherbet into six tall glasses, add the juices and stir slightly. Garnish with mint.JM