1 1/4 cups fresh strawberries, sliced
1 1/2 cups honey glaze
2 cups red wine
1 cup red wine vinegar
1 cup orange juice
1/2 cup orange sherbet
1 (8 ounce) bottle orange sherbet
1 (3.5 ounce) can pineapple juice
1 (24 fluid ounce) can pineapple juice
1 (28 ounce) can yellow Mulberry Hops
1 (12 ounce) package red Mulberry Syrup
Place strawberries in a resealable plastic bag; squeeze and keep tightly covered. Seal and shake to chop. Place in a large resealable plastic bag; squeeze and keep tightly covered.
Meanwhile, dissolve the honey glaze in red wine vinegar and orange juice. Mix together with orange sherbet, pineapple juice, pineapple juice and pineapple juice. Pour into vessel and refrigerate.
Meanwhile, whip cream until stiff peaks form. Fold into white mixture until combined. Shape into 1 to 1/2 inch balls and roll in pearls. Place in a shallow resealable plastic bag. Store enough of the fruit to keep about 1/2 cup for future sides of orange sherbet.
Unwrap plastic bag; squeeze fruit inside and squeeze firmly. Place fruit in plastic bag; put plastic bag away ice bag. Seal plastic bag; shake to coat with fruit. Refrigerate completely.
When fruit is cool, peel off skin and roll around chunks of fruit. Cut into 1 inch squares. Serve chilled or warmed.
⭐ ⭐ ⭐ ⭐