This recipe was part of a Hawaiian luau dinner that my friends and I organize each year. Our tropical evening was a success, thanks in part to this refreshing beverage!
- 6 cups DOLE Canned Pineapple Juice
- 4 pints lemon sherbet
- 24 ice cubes
- 1 teaspoon rum extract
- In a blender, combine the pineapple juice, sherbet, ice and extract in batches; cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 3 quarts.
Originally published as Sunny Slush in Taste of Home June/July 2003, p49
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