- 1 Large Watermelon
- ½ c. Tangerine Juice Concentrate
- ½ c. Cranberry Juice Concentrate
- 3 Tbsp. Lime Juice
- ½ c. Grenadine
- 1 qt. Lemon-Lime Soda
- 1 gal. Rainbow Sherbet
Slice a small piece off the bottom of the watermelon to level.
Slice top from the watermelon and discard.
Scoop out pulp, removing as many of the seeds as possible.
Puree’ pulp in a blender and drain thoroughly in a colander, pressing puree’ to extract the juice.
Measure 8 cups of the juice in to a large pitcher.
Add the tangerine and cranberry concentrates, lime juice and grenadine.
Chill in the refrigerator.
Cut the edge of the watermelon in a scallop pattern with a sharp knife to make a punch bowl.
Wrap in plastic wrap.
Chill until serving time.
Add chilled lemon-lime soda to the watermelon juice and pour into watermelon shell.
Add scoops of sherbet just before serving.
Labels: juice concentrate, kjrh, party food, picnic, punch, sherbert, sprite, summer, watermelon
¶ 7/04/2008 10:52:00 AM 1 Comments
Blend graham cracker crumbs with a "pinch" (tablespoon) of sugar and the melted butter in the bottom of a 9x13 glass pan. Press it together until the crumbs have completely absorbed the butter and cover the pan. If the crumbs aren't completely moist, you may need a little more melted butter. Place in freezer while you make your filling (about 15-20 minutes).
Mix butter, eggs and powdered sugar (mix in a little powdered sugar at a time) in mixing bowl with electric mixer until well blended and fluffy. Filling will taste rich, be yellowish, kind of a buttercream color, but it shouldn't taste buttery or eggy. Spread filling over crust. Next layer sliced bananas, then pinapple and top with thawed Cool Whip. Garnish with pecans, strawbeerries or cherries. Labels: bananas, cold, cool whip, dessert, easy, graham cracker crust, pie, pinapple, summer dessert
¶ 7/01/2008 01:18:00 PM 0 Comments
