This is a Pampered Chef recipe that I made for our St. George dinner. I made both variations and they both turned out delicious!
4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet, softened
2 liters chilled ginger ale
Slice two limes (thin) and set aside. Pour cranberry juice concentrate and water into a pitcher.
Juice remaining limes into pitcher. Scoop sorbet into pitcher. Mix well. Add ginger ale and lime slices. Stir again until well mixed. Serve over ice.
VARIATION: Substitute frozen limeade concerntrate for the cranberry juice; lemon-lime soda for the ginger ale; lemon or lime sorbet for the raspberry sorbet.