Sparkling Cranberry Shrub

Shrubs served in colonial days were fruit-based drinks liberally spiked with brandy or rum. Today cooks usually leave the spirits

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 cups (2 pints) raspberry sherbert, softened
  • 3 cups cranberry juice cocktail
  • 1/4 cup lemon juice
  • 3 cups chilled ginger ale (24 ounces)

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Carefully pour some of the ginger ale down the side of each glass. Stir to muddle slightly. Serves: 12 (6-ounce servings).[/step-item] [/step-list-wrapper]

[nutrition-info calories=”377″ calories_fat=”” fat=”15g” sat_fat=”15g” choles=”0mg” sodium=”211mg” carbs=”59mg” sugars=”” protein=”2g” fiber=”2g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest