Prep 15 mins
Cook 4 hrs
From Cooking Light's 1990 Annual Cookbook. Sounds perfect for a hot summer day! I have no idea how long it takes to freeze this, so count the 4 hours of cooking as freezing time.
- 2 1⁄2 cups unsweetened pineapple juice, divided
- 3 tablespoons honey
- 1 1⁄2 cups cranberry juice cocktail
- Combine 1/2 c pineapple juice and honey in a large saucepan. Cook over low heat until honey melts. Remove from heat. Stir in remaining pineapple juice and cranberry juice cocktail. Pour into a 13x9x2-inch pan. Cover and freeze until firm.
- Position knife blade in food processor bowl, add half of frozen mixture. Top with cover and process until smooth. Repeat procedure with remaining mixture. Spoon ice into individual dessert bowls and serve immediately.