Servings: Yield: 100 Portions
Portions: 1 No. 16 dipper sherbet, 1/3 cup fruit juice each
2 gallon Sherbert, lime
2 can (46 fl ounce each) Pineapple juice
2 can (46 fl ounce each) Apricot nectar
4 cans (1 pt. 2 fl. ounce each) Orange juice
Place a No. 16 dipper sherbert into each parfait glass or sherbert cup. Mix chilled juices in a picture, and pour over sherbert in glasses.