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Cranberry Lemon Frost

Chef.at.Home's picture
Ingredients
  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
  Mint sprigs 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Wine And Drink
Ingredient: 
Lemon

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