Shrubs served in colonial days were fruit-based drinks liberally spiked with brandy or rum. Today cooks usually leave the spirits out so they can enjoy the refreshing taste of the fruit.
Ingredients
- 4 cups (2 pints) raspberry sherbert, softened
- 3 cups cranberry juice cocktail
- 1/4 cup lemon juice
- 3 cups chilled ginger ale (24 ounces)
- 1
Spoon half of the sherbert into a blender. Pour in half of the cranberry juice and half of the lemon juice. Process until smooth. Pour into 6 glasses. Repeat with remaining sherbert, remaining cranberry juice and remaining lemon juice.
- 2
Carefully pour some of the ginger ale down the side of each glass. Stir to muddle slightly. Serves: 12 (6-ounce servings).
How to make it
Nutritional Information(per serving)
- Calories: 377
- Fat: 15g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 211mg
- Carbs: 59mg
- Protein: 2g
- Fiber: 2g
