1 cup white sugar
1 cup raspberry sherbet
2 fluid ounces pineapple juice
4 fluid ounces cranberry rum
3 fluid ounces raspberry sherbet
1/4 teaspoon lemon zest
1 teaspoon lemon-lime soda
1 cup miniature orange sherbet
2 oranges, peeled, julienne
Prepare the dessert according to package instructions. Pour in the sugar, sherbet and peach juice, and reduce to spoon heights for easy pouring.
Stirs lemon sherbet and lemon-lime twist into the chilled sherbet. Stir fruit into water mixture until dissolved. Pour into 8 muffin cups and spoon batter over the tops of cups.
Place sherbet onto the top and sides of each muffin. Pour icing over sherbet at several top layers before packing out. Garnish sherbet with orange slices for garnish if desired. Serve each cup garnished with fresh rhubarb, oranges and 1/4 cup pineapple juice.
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