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Ingredients: 1 quart rainbow sherbert 2 cups pineapple juice 1 pint cranberry juice 1 quart gingerale First, place the sherbert in the bowl, by the scoop. Add the 2 juices and mix all. Mix until sherbert is almost melted. Add the gingerale and to keep cool, use a floating ice ring, or ice cubes made out of fruit juice.
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Over 200 drink recipes for cocktails, hot drinks, punches and coolers all made with wine, along with mixing tips and wine entertaining suggestions. The resurgence in popularity of lighter drinks makes this book a timely addition to the shelves of the more adventuresome wine lover. More than 200 drink recipes, mixing tips, and entertaining suggestions make it suitable for professional or home use. Click Here to order for under $10!
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