Cranberry Lemon Frost
|Cranberry juice cocktail||32 Ounce (1 Bottle)|
|Canned apricot nectar||24 Ounce (2 Cans, 12 Ounce Each)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Lemon sherbet||1 Pint|
1. Combine cranberry-juice cock tail, apricot nectar and corn syrup in a large pitcher. Chill at least 3 hours.
2. Just before serving, pour mixture into a punch bowl. Scoop or spoon lemon sherbet into small balls; float on top. Garnish with a cluster of mint.