Tuesday, June 14, 2011


Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strain over block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass. Garnish with sprigs of Mint and Maraschino cherries.

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