Serves: 11
Total Calories: 338
For the Cranberry Ice:
Place the cranberries and cranberry juice in a blender and purée. Pour into ice cube trays for individual shrubs, or into a 1-quart container for a punch bowl presentation, and freeze.
For the Shrubs:
For a punch bowl presentation, pour soda water and pineapple juice over cranberry ice and garnish with lime slices.
For individual shrubs, pour 2 ounces soda water into each glass and top off with pineapple juice, leaving enough room for 1–2 cubes cranberry ice. Add cranberry ice to each glass and garnish with lime slices. Allow cranberry ice to melt and soften a few minutes prior to serving.
Fun Fact: One day, Elizabeth Lee, one of the few cranberry growers living in New Egypt, New Jersey, decided to boil some damaged berries instead of throwing them away. She liked the tasty jelly so much she started a business selling "Bog Sweet Cranberry Sauce." That was the beginning of the Ocean Spray company that still sells cranberry products today.
This Cranberry Ice and Pineapple Shrubs recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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