Grape and Sherbet Cup

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 cups Thompson seedless grapes
  • ¾ cup orange juice
  • 6 scoops lemon sherbet

Method

Place one-half cup grapes in each of six sherbet glasses. Pour two tablespoons orange juice into each glass. Top each with a scoop of sherbet.

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