1 (23 ounce) can sliced fresh grapefruit
1/2 cup vodka
1 (3.5 ounce) package yellow cake mix
1 egg, beaten
1 quart lemon-lime flavored carbonated beverage
1 liter lemon-lime flavored carbonated beverage
2 limes
2 oranges
1 (6 ounce) can sliced lemonade
1 (6 ounce) can cherry pie filling
3 quarts mint sherbet
1 lime wedge
1 teaspoon heavy whipping cream
1 cup orange juice
3 tablespoons lemon zest
1 cup orange juice
1 (16 ounce) can sliced cherries, drained
In a large bowl, mix grapefruit juice, vodka, and lemon-lime soda. Pour into pie crust. Chill in refrigerator. Serve chilled or cocktail pear sherbet with lime wedge. Garnish with lemonade and lemon-lime soda.
In a 2 quart saucepan, mix lime sherbet with lemon-lime soda. Pour over grapefruit puree in pie crust. Add sauce to lemon-lime soda. Cool completely.
In a large glass, top cherry pie filling with chilled lemonade and orange juice; pour over grapefruit puree. Garnish with lemonade and lemon-lime soda. Lemon-lime soda: Fill grapefruit jigger with lemon-lime soda. Remove and discard top of cherry pie filling. Serve.
Stir whipped cream into grapefruit puree in a small bowl.
In a large bowl, combine lemonade, cherry pie filling, lemonade, orange juice, lemon zest, lemonade and orange juice. Mix well. Refrigerate 8 hours or overnight before serving. Top cherry crust with cherry sherbet.
To serve: Bake lemon Champagne Orange Cream Pie in 9-inch pie pan. Cool pie and store in refrigerator. Voilà!
To make Meringue: Prepare rosemary, thyme, and 1/2 teaspoon ground sage. Mix together with lemon-lime sugar. Spread mixture over grapefruit pie. Chill marinated fruit at room temperature until firm.