VERIFIED BY Taste of Home Test Kitchen
- 6 cups pineapple juice
- 4 pints lemon sherbet
- 24 ice cubes
- 1 teaspoon rum extract
- In a blender, combine pineapple juice, sherbet, ice and extract in batches; cover and process until smooth. Pour into chilled glasses. Yield: 3 quarts.
Originally published as Sunny Slush in Taste of Home June/July 2003, p49