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Recipe by: muge
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See below ingredients and instructions of the recipe
12 oz Can frozen lemonade
12 oz Can frozen pink lemonade
12 oz Can frozen limeade
1/2 ga Rainbow sherbert
---------------------------TOOLS--------------------------------
Ice cream scoop
Mixing bowl
Long stirring spoon
lg Punch bowl
Ladle
Cups
About 45 minutes before serving time, set cans of lemon and limeade
and the container of sherbert out to thaw. After 15 minutes, scoop
out half of the sherbert's containers contents and place it into a
brownish color. Place the remaining sherbert back in
Prepare lemon and limeades according to the package directions and
pour into the punch bowl.
Carefully float spoonfuls of the brown blended sherbert on top of the
lemnade mixture, spreading it around to look like dirty brown suds.
Do not stir. Use a ladle to serve punch in cups. Serves about 30
dirty, nonbathing buddies.
Sicko serving suggestion: Float a handful of green, yellow and white
tiny after dinner mints (tiny bars of soap), on top of your scummy
punch.
From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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