Recipe#1301

Servings: Yield: 100 Portions
Portions: 1 No. 16 dipper sherbet, 1/3 cup fruit juice each
Pan Size:
Temperature:

INGREDIENTS

2 gal. Sherbert, lime
2 can (46 fl oz. each) Pineapple juice
2 can (46 fl oz. each) Apricot nectar
4 cans (1 pt. 2 fl. oz. each) Orange juice

INSTRUCTIONS

Place a No. 16 dipper sherbert into each parfait glass or sherbert cup. Mix chilled juices in a picture, and pour over sherbert in glasses.