Fruit and Sherbet Cocktail

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
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</

Method

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