2 lb ripe peaches 1 1/2 c sour cream 1 c reserved peach juice 1/2 c pineapple juice 1/2 c orange juice 1/4 c lemon juice 1/4 c dry sherry 8 mint sprigs
Instructions
ladle into chilled bowls, add the mind and serve either as a first course or dessert. From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd