Ingredients
- 8 mint sprigs
- 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
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
