Chava Karlovich of Monroe, Connecticut shares this fizzy warm-weather beverage that blends sherbet and ginger ale with tangy ice cubes made with lemon juice and chopped mint. It's sure to hit the spot when served with a meal or as an afternoon refresher.
- 2-1/4 cups water
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup lemon juice
- 2 medium lemons, sliced
- 1/2 cup lemon sherbet, softened
- 1 liter ginger ale, chilled
- For mint ice cubes, combine the water, mint and lemon juice; pour into two ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes. Yield: about 5 cups.
Originally published as Lemon Mint Cooler in Taste of Home August/September 2004, p15
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