Fruit and Sherbet Cocktail

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Bright color contrasts make appetizers pretty as nosegays at each place

Ingredients

  • 1 (1 lb. 14 oz.) can pineapple chunks, chilled
  • 1 (10 or 11 oz.) can mandarin oranges, chilled
  • 1 pt. lime sherbet

Method

  • Drain fruits. Half fill glasses with pineapple chunks; top with scoop of sherbet. Fill around sherbet with orange sections.