With all this steamy, hot weather lately, a good, cool-off dessert would be some delicious tasting orange sherbet. This was served at the Colonial Tea Room recently when a get together of the business and professionals who purchased flower pots around the Square Square was held.
The bits of crushed pineapple make this ice cream scrumptious.
1 (2-liter) bottle orange soda
1 (14-ounce) can sweetened condensed milk
1 small can crushed pineapple, drained
1 can mandarin oranges, drained (optional)
Combine the orange soda, sweetened condensed milk, pineapple and mandarin oranges in a bowl and mix well. Pour into an ice cream freezer container. Freeze using the manufacturer’s directions. Serves 5.