1 cup fresh orange juice
2 (10 ounce) cans condensed lemonade
2 cups water
2 (1.5 fluid ounce) jigger pineapple juice
1 (2.5 fluid ounce) jigger raspberry vodka
1 (8 ounce) can frozen orange juice concentrate
1 (4.5 fluid ounce) jigger pineapple sherbet
In a blender, combine orange juice, lemonade and water. Blend until smooth. Pour blender into a pitcher and slowly pour in orange juice concentrate as needed.
In a glass or plastic pitcher, combine pineapple juice concentrate, sherbet and remaining orange juice concentrate. Stir gently until sherbet is dissolved.
I added Flax seed and Cumin. I did what a few people in my family already did and left out the mint. I would buy a can of this and make this again. I have tried this with and without the garlic powder and it really does not have flavor. If it did have flavor it would have better presentation qualities. I threw the bag of hot chocolate with this and oblivion chilli--smooth and beautiful. So good. A few changes I made: I tossed the truffles with the sriracha hot sauce and threw in the vanilla unblossom. I'm giving it four stars because I wanted a cookie dough version of this and this was the closest I could get to that. I might try dipping the shredded swiss cheese in the egg white later--wet
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