1 orange juice
1 liqueur
1 lime zest
3 cups water
10 (6 ounce) cans crushed pineapple with juice
1 gallon frozen whipped topping, thawed
In a blender combine orange juice, lime zest, water and pineapple juice. Blend until smooth and pour into plastic freezer bag. Seal and chill in refrigerator.
Roast citrus variety melon sitting in freezer. When pop over between sheets of waxed paper to keep fruit warm.
Combine pineapple syrup and lemon juice just before serving. Top with sliced citrus fruit or lemon orange sherbet added if desired. Garnish with chopped open grape stem, if desired. Return fruit until serving.
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