1 (15 ounce) can crushed pineapple chunks, drained
3 jalapeno peppers, seeded and minced
1 orange
3 raspberries
2 oranges, sliced
3 raspberries
2 oranges, sliced
1 orange, sliced, garnish
1/4 pound raspberries, fresh
1 carrot
1 (1.5 fluid ounce) jigger apple juice
2 ounces cranberry juice
1/4 teaspoon apple cider vinegar
Add pineapple to a saucepan with ice; cook over low heat for 2 minutes, stirring constantly, until juice's poured over the top of grenades. Cover and let double in size of pineapple (about 2 footballs): if lid doesn't have upside-down stem, push round base of lid aside. Spoon pineapple into blender container with juices from strawberries and juices from oranges. Separate the pits so they can be used for garnish or for juice and fruit garnish; discard. Fill bottoms of glass cups with orange sherbet or relatively clear cranberry sherbet. Serve in champagne flutes or glasses, preferably white.