How to make "Pina Colada"

Here's a new take on this favorite tropical drink. Using store-bought buko (young coconut) sherbet instead of coconut milk or cream makes a delightful, more refreshing version. Again, we substituted rum with non-alcoholic ginger ale to make the delicious drink suitable for 'general patronage.'

Makes 15 servings:

• 5 cups pineapple juice, divided 1/4 gallon buko sherbet
• 4 bottles ginger ale or 1 to 2 cups rum
• Crushed ice
• Lime, sliced

Preparation:

1. Chill all ingredients. Blend 2 cups of the pineapple juice with buko sherbet in a blender.
2. Combine pineapple mixture with remaining 3 cups pineapple juice, ginger ale and crushed ice.
3. Garnish with sliced lime and serve.