PINEAPPLE SMASH
Boil together for 10 minutes
2 cups water and
1 cup sugar. Add
1 pint can grated pineapple and Juice of 3 lemons.
To 1 cup of mixture add
⅓ cup ice water and freeze until firm.
Cool remainder and strain over block of ice. Add just before serving
1 ½ pints ginger ale and serve in tall glasses with a
Ball of the pineapple sherbet in each glass.
Garnish with sprigs of
Mint and
Maraschino cherries.
