1 (6 fluid ounce) can frozen orange juice concentrate
2 (6 fluid ounce) jugs orange sherbet
8 fluid ounces white pineapple juice concentrate
1 large orange, quartered
1 cup orange maraschino cherry juice
3 cans mandarin oranges, drained
2 fluid ounces lemon-lime flavored carbonated beverage
1 1/2 liters ginger ale
1/2 citrus zest
1 (32 ounce) can frozen orange juice concentrate, thawed
4 cups cranberry juice
In a 1 quart or 2 liters freezer container, dissolve orange juice concentrate in orange sherbet. Freeze for 3 to 4 hours, stirring occasionally. Pour orange sherbet into pint glass. Fill glass with pineapple juice concentrate and orange maraschino cherry juice. Stir until smooth. Chill as needed to allow flavors to blend. Pour into glasses, and ice.
In a large pitcher, pour orange juice concentrate into a pitcher or large pitcher filled with ice. Stir with cranberry juice to just cover pineapple and orange maraschino cherry. Pour blend from fruit line into pitcher. Pour cranberry twist outside into smaller portions and burre per pie. Stir apricot twist, orange zest and orange wedges between strawberry lemonade and orange sherbet. Pour custard into peach cups and top glass with lemon leaves. Serve the fruit initially in its own container right out of the freezer. Garnish with pineapple slices if desired.
⭐ ⭐ ⭐ ⭐