PARSON'S PINA COLADA
Makes 1 drink
1 cup vanilla ice cream or ice milk
1/2 cup pineapple juice
2 or 3 tbsp. cream of coconut
2 or 3 ice cubes, crushed
Pineapple chunks and maraschino cherry (for garnish)
In blender place all ingredients except garnish. Cover and blend at high speed until smooth and frothy. Pour into cocktail glass. Top with fruit.
SUNSHINE SIZZLER
Makes 3 quarts
2 cups orange juice
2 cups unsweetened pineapple juice
2 cups ginger ale
1/2 cup maraschino cherry juice
1/2 cup lemon juice
4 tbsp. honey
4 tbsp. crushed maraschino cherries
2 pints vanilla ice cream
maraschino cherries with stems (for garnish)
Mix all ingredients except ice cream in a blender. Chill for one hour.
Add ice cream and blend thoroughly. Serve in chilled glasses and garnish with stemmed cherry. |