Pineapple topped with sherbet and mint jelly makes a refreshing end to this easy meal. "Servings of Minty Fruit Ice go well with lamb. We especially enjoy this combination on warm days," she notes.
- 4 pineapple rings
- 1 pint lemon sherbet
- 1/4 cup mint jelly, melted
- Place pineapple rings in small bowls. Top each with 1/2 cup sherbet and 1 tablespoon jelly. Serve immediately. Yield: 4 servings
Originally published as Minty Fruit Ice in Quick Cooking March/April 1998, p18
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